Mini Carrot Cupcakes with Cream Cheese Frosting

Preheat oven to 325F. Prepare a mini muffin pan by lining it with paper liners or spraying with nonstick cooking spray. Set aside. In a large bowl, prepare cake mix according to package directions (you’ll typically need water, eggs, and oil, as directed in mix package). If your recipe calls for 3 eggs, only use two. Gently stir in carrot and pineapple. Fill mini muffin tins to 3/4 full. Bake 12-15 minutes or until a toothpick comes out clean after insertion. Cool completely before frosting.

For frosting, whip cream cheese with vanilla extract until smooth. Stir in powdered sugar and mix as best as possible. Whip in milk until the consistency smooths out and becomes thick and viscous. You want the frosting to hold its shape, not too runny. The amount of milk will vary, so start with 1 tablespoon and work your way up. Frost cupcakes. Garnish with cinnamon and nuts if desired. Store in air tight containers in the refrigerator.