Mini Pumpkin Carrot Cupcakes With Hazelnut Cream Cheese Frosting

• 4 5/8 tablespoons cooked pumpkin
• 15/16 cup carrot cooked
• 2 cups flour
• 2 eggs
• 1/2 packet yeast
• 3/4 cup sugar
• 3 3/8 tablespoons oil light
• 1 pinch cinnamon
• 5/8 cup cream cheese cold
• 9/16 cup powdered sugar
• 3 1/2 tablespoons butter cold
• 1 tablespoon hazelnut paste

1. Preheat oven to 200u0b0C (approximately 400u0b0F).
2. For cupcakes, beat eggs with sugar until foamy.
3. Mix in all other ingredients and pour the batter into cupcake liners, filling slightly more than half.
4. Bake for 15 minutes or until done.
5. Let stand in the pan for five minutes.
6. Remove from pan and cool on a rack.
7. For the frosting, beat cubed butter with sugar until mixed well.
8. Fold in cream cheese and hazelnut paste and mix until frosting is smooth and creamy.
9. Place frosting in a piping bag and decorate cooled cupcakes.

pumpkin, carrot cooked, flour, eggs, yeast, sugar, oil light, cinnamon, cream cheese cold, powdered sugar, butter cold, hazelnut paste

Taken from www.yummly.com/recipe/Mini-Pumpkin-Carrot-Cupcakes-with-Hazelnut-Cream-Cheese-Frosting-2049659 (may not work)