*originally posted 4/18/2011
1 box carrot cake mix (plus ingredients on box)
1 (8oz) bar cream cheese
1/2 cup butter
1 tsp. vanilla or almond extract
1 tablespoon meringue powder
4 cups powdered sugar
Preheat oven to 350 degrees. Line 24 muffin cups with cute Easter paper liners.
In mixing bowl, mix together ingredients for cake. Pour into muffin cups.
Bake according to package directions. Cool completely on wire racks.
In the bowl of an electric stand mixer with paddle attached, beat cream cheese and butter until smooth. Add vanilla and meringue powder. Slowly add powdered sugar, one cup at a time until well combined.
Place Wilton tip 2D in icing bag. Fill bags with icing and pipe onto cooled cupcakes.