Drinks & Dessert

Carrot Cake Frosted Muffins

A delicious blend of sweet and spice for a tasty Spring treat!

Time: 40 min

Yield: 11 - 12 Muffins

INGREDIENTS

Muffins

  • McSteven's Frosted Carrot Cake Muffin Mix (minus 2 Tbsp)
  • 1/2 cup Milk
  • 1/3 cup Vegetable Oil 
  • 1 egg

Frosting

  • 2 Tbsp McSteven's Frosted Carrot Cake Muffin Mix
  • 1 3/4 cups Powdered Sugar
  • 2 Tbsp Softened Butter
  • 1/2 tsp Vanilla
  • 1/4 cup Milk
 

 

DIRECTIONS

  1. Preheat oven to 350 degrees F and line a cupcake/muffin tin with liners.
  2. Open muffin mix, measure and set aside 2 Tbsp of mix for frosting.
  3. Pour remaining muffin mix into a medium bowl.
  4. Add 1/2 cup milk and 1/2 cup vegetable oil, mix until combined.
  5. Add egg, mix until smooth. 
  6. Pour mix into liners, filling 2/3 full. 
  7. Bake 15-20 minutes until edges of muffins turn light brown. Check doneness with a toothpick. 
  8. While muffins are baking, make the frosting - in medium bowl, beat together 2 Tbsp muffin mix with 2 Tbsp butter and 1/2 tsp vanilla. Slowly mix in 1 3/4 cup powdered sugar and remaining milk. Mix until smooth. 
  9. Allow muffins to cool, then add frosting and enjoy!