Carrot Cake Surprise Cupcakes

• Carrot cake mix
• 1 cup water
• 2 eggs
• 1/3 cup oil
• 16 ounces cream cheese (divided), softened
• 1/2 cup sugar
• 1/4 teaspoon Kosher salt
• 2 teaspoons vanilla
• 5 tablespoons butter, softened
• 2 cups powdered sugar
• 4 ounces orange fondant, for decoration (Roll thin. But into small triangles. Shape into carrot shapes.)
• green sprinkles, for decoration

1. Preheat oven to 350 and line cupcake pan with decorative liners.
2. Beat together cake mix, 1 egg, 1 cup water and 1/3 cup oil until well mixed, about 2 minutes.
3. Beat 8 ounces cream cheese, 1 egg, 1/2 cup sugar, 1/4 teaspoon Kosher salt and 1 teaspoon vanilla until thoroughly combined.
4. Scoop 1/4 cup carrot cake batter into cupcake liners, then scoop cream cheese filling on top, then top with an additional 1/4 cup batter to cover.
5. Bake cupcakes in preheated oven for about 18 minutes, until set. Remove from oven and let cool on a cooling rack.
6. Beat together 8 ounces cream cheese, butter and 1 teaspoon vanilla until light and fluffy.
7. Pipe cream cheese frosting over cooled cupcakes and garnish with fondant carrots and green sprinkles.

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Enjoy!