Easter may be long gone, but carrot cake, in all its glory, will stick around all year, and if you’re a fan, this cupcake recipe is for you. Four words: Maple. Cream. Cheese. Frosting.
Even if you choose to pass on the tiny carrot toppers (we don’t see why you would – they’re still carrot cakes), these babies are still loaded with all the right ingredients to finish off a weekend right or start a week on the right foot.
Source: Cup of Sugar :: Pinch of Salt