Page 340 - Cupcakes

CREAM CHEESE SURPRISE:

4 ounces cream cheese, at room temperature (see “the Cupcake Doctor says”)

1 egg, beaten
1 tablespoon sugar

½ teaspoon pure vanilla extract

MUFFINS:

1 package (19.1 ounces) cinnamon swirl muffin mix

½ cup milk
¾ cup vegetable oil

1 large egg
1 teaspoon maple flavoring

1 cup shredded carrots (about 3 mediumsize; see “the Cupcake Doctor says”)

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside.

2. Prepare the cream cheese surprise: Place the cream cheese in a mediumsize
mixing bowl. Blend with an electric mixer on medium-high speed until it is
fluffy, 30 seconds. Measure out 1 tablespoon of the beaten egg and add this to
the cream cheese, along with the sugar and vanilla. Set the remaining beaten egg
aside for the muffins. Blend the cream cheese mixture until creamy, 15 seconds

more. Set the mixture aside.

3. Prepare the muffin batter: Place the muffin mix in a large mixing bowl and
make a well in the center. Reserve the cinnamon sugar packet to sprinkle on top
of the muffins. Place the contents of the cinnamon swirl packet, the milk, oil,
egg, the remaining beaten egg, and the maple flavoring in the well of the muffin
mix. Stir with a fork to combine and break up the egg yolk. Stir the wet and dry

ingredients together with a wooden spoon just until combined, 20 strokes. Add
the shredded carrots. Stir another 10 strokes just to combine. The batter will still
be a little lumpy. Spoon or scoop ⅓ cup batter into each prepared muffin cup,
filling it three quarters of the way full. With the back of a teaspoon, make a small
well in the center of each muffin, and dollop a teaspoon of cream cheese mixture
into this well. Sprinkle the tops of the muffins with the reserved packet of