Mini Carrot Cupcakes

Directions

1. 1
   Preheat oven to 350°F. Line 28 cupcake wells with paper liners.
2. 2
   Prepare cake mix according to package directions, substituting orange juice for water. Stir in orange zest, grated carrot and cinnamon. Divide between cupcake liners. Bake for 18-20 mins, or until a skewer inserted in the center comes out clean. Let cool then freeze for 1 hour.
3. 3
   Remove paper liners from cupcakes. Coat sides with a thin layer of frosting then roll bottom edges in chopped nuts. Transfer remaining frosting to a piping bag fitted with a star tip, like Wilton #20. Pipe decorative swirls on tops of cupcakes.