Caramel Carrot Cupcakes

By kas_9232

Ingredients

• For filling & frosting:
• 1 (18-oz.) carrot cake mix
• 1/2 cup orange juice
• 1/2 cup water
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup chopped pecans
• 1/2 cup grated carrots
• 1 cup Marzetti Caramel Apple Dip, divided
• 1 package (8-oz.) package plain cream cheese, softened
• 2 tbsp. butter, softened
• Zest of 1 large orange
• Pecans or grated carrot for optional garnish

Preparation

Step 1

*1* . Preheat oven to 350°F. Line large muffin tins with paper liners.
*2* . In a large bowl, combine cake mix, juice, water, eggs and oil and mix with an electric hand mixer
on medium speed for 2 minutes. Fold in nuts and carrots. Fill each cup about three quarters full with batter.
*3* . Bake for 17 -22 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely.
*4* . Slice off tops of each cake and hollow out a small hole. Spoon 1 tablespoon Marzetti Caramel
Apple Dip into each hole and replace tops.
*5* . For frosting, beat cream cheese in a large mixing bowl with an electric hand mixer, on medium
speed until smooth. Add butter and continue to blend until smooth. Add remaining 1/3 cup Marzetti Caramel Apple Dip and zest and mix until just blended.
*6* . Frost top of cakes with frosting and garnish with an additional dollop of Marzetti Caramel Apple Dip and a whole pecan or a small sprinkling of grated carrot.