Mini Pumpkin Carrot Cupcakes with Hazelnut Cream Cheese FrostingKOOKING
The wonderful part about Mini Pumpkin and Carrot Cupcakes with Hazelnut and Cheese Frosting is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Mini Pumpkin and Carrot Cupcakes with Hazelnut and Cheese Frosting is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.
- Preheat oven to 200°C (approximately 400°F).
- For cupcakes, beat eggs with sugar until foamy.
- Mix in all other ingredients and pour the batter into cupcake liners, filling slightly more than half.