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Dairy
Easy
12 Servings
Allergens 
25 Minutes
Diets
Carrot muffins have always been a family favorite. Here is your chance to impress your guests in less time than you would have ever dreamed.
1/4 cup unsalted butter, room temperature
2/3 cup unwhipped cream cheese, room temperature
3/4 cup confectioners’ sugar
1 teaspoon Gefen Vanilla Extract
1 box Best Ingredient, Best Results All-Natural Carrot Muffin Mix
3 extra-large eggs
1 cup oil, or 1/2 cup oil and 1/2 cup Haddar Apple Sauce
1/4 cup warm water or orange juice
2/3 cup walnut pieces
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Prepare the carrot muffin mix according to package instructions. Pour into 12 lined muffin tins.
Sprinkle with chopped walnuts and bake according to package directions until centers spring back when lightly touched.
Place all filling ingredients into a bowl and mix using a handheld beater, an immersion blender, or just some plain old elbow grease.
Once muffins have cooled, peel off the muffin papers and turn upside down.
Alternatively, place cream cheese mixture in a bag fitted with a large-star star tip. (If you don’t have a piping tip, use a strong zip-top bag and try your best.) Pipe some cream cheese frosting all over the top of the muffin and sprinkle with walnut pieces or shredded coconut. Voila! Gorgeous and delicious!
Place cream cheese filling into a cone-shaped bag that is fitted with a long piping tip. Insert the piping tip into the bottom of the muffin and give a small squeeze. The filling should fill the center without showing through the top or side at all.
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Freeze Do these freeze well with the frosting?
The muffins freeze well, I like to frost my muffins the day I will be eating them but if you’d like to freeze them with frosting you can just be careful that you have an airtight container and that the frosting won’t get messed up from the lid of the container!