Gingerbread Cupcakes

One last post before Christmas. We made these wintery cupcakes using a Trader Joe's gingerbread baking mix as the base, adding some grated carrot to mix to moisten the cake and give them a little more texture.  A simple lemon buttercream frosting with some sugary sprinkles and rosemary sprigs make them extra special Christmas treats.  Find the recipe below.  I hope your Christmas is magical! Until then...

To make a dozen cupcakes you will need:

1 box Trader Joe's Deep, Dark Gingerbread Cake and Baking Mix

1/3 cup vegetable oil

3/4 cup of water

1 egg

1 cup grated carrots

Preheat oven to 350 degrees.  Mix together in ingredients, adding the carrots last.  Portion into baking cups and bake for 25 minutes.  Allow to cool completely before frosting.

Lemon-Buttercream Frosting

1/2 cup butter

4 cups powdered sugar

3 tbsp fresh lemon juice

1 tsp vanilla extract

Whip butter in a standing mixer on med-high using the paddle attachment until fluffy (1-2 minutes).  Add in one cup of powdered sugar and tbsp of lemon juice.  Mix on low until combined.  Repeat this step with remaining ingredients one cup at a time, mixing the vanilla in at the end.  Whip on high until fluffy.  Frost the cupcakes and sprinkle with white sparkling sprinkles and small sprigs of rosemary.