TASTEFUL FASHION: CARROT CUPCAKE

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Carrot Cake (cupcakes)

– 1 (18 ounce) box carrot cake mix
– 1 stick butter, softened
– 3 eggs
– 1 carrot, grated

Cream Cheese Frosting

– ¾ C. unsalted butter, at room temp.
– 3 (8 oz.) packages cream cheese, at room temp.
– 2 C. confectioners’ sugar, sifted
– 1 ½ tsp. pure vanilla extract
– plus orange sprinkles (for fun!

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