Cinnamon Buttercream-stuffed Carrot Muffins

So I moved apartments this weekend which is universally known as the worst thing to happen to a human in their lifetime.  However, it was my first time hiring professional movers and it made the task massively easier.  Although I felt like a dum-dum standing around while I watched people move my things.  But that's why I was paying them big bucks.  I was conflicted, is what I'm saying.  

It was also the reason there was no beauty post yesterday.  I had every intention of writing a post Sunday night and after assembling an entire kitchen table and 4 chairs, I just really needed to turn off my brain and eat some Popeyes.   And that I did.  Mmmmm, feelings.   

 It was all worth it though because now, after almost 9 years of dating, I'm actually living with my boyfriend/fiance.  I like to take things rreeaaal slow guys.  I wanted to retain by single-lady independence for as long as possible.  Feminism!  But, turns out that having two incomes is better than one (because math) and I got a wedding to plan for y'all.  Also I like him a whole lot.      

And now is when I make a seamless transition to Cinnamon Buttercream-stuffed Carrot Muffins!  Totally natural transition.  With fall in the air, the idea of cinnamon buttercream was beckoning me.  I particularly like this pairing because the carrot muffins aren't overly sweet.  They're just moist and hearty but with a touch of spicy sweetness from the buttercream.  And let's be honest, if it's in a muffin, it's ok to eat frosting for breakfast.  Life rule.  No regrets.  YOLO.  I'll stop now.  

Here's the recipe!

Cinnamon Buttercream-stuffed Carrot Muffins

Ingredients
1 3/4 cup flour
1/2 cup sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain yogurt
4 tablespoon melted butter
2 eggs
2 cups peeled, shredded carrots (4-5 carrots) 

8 tablespoons butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 teaspoons cinnamon
1 tablespoon heavy whipping cream 

Directions:
1.  Preheat oven to 375 degrees and spray a muffin tin with vegetable spray.  Set aside.  
2.  In a small bowl, combine flour, spice, baking powder, baking soda and salt.  Set aside.  
3.  In a medium bowl, str together yogurt, butter, eggs, vanilla and sugar.  Add in dry ingredients, folding with a rubber spatula until just combined.  Batter will be thick.  Fold in shredded carrot.  
4.  Spoon into muffins tins about 3/4 full.  Bake for 12-15 minutes until a tooth pick inserted on the center comes out clean.  Allow to cool 10 mins in the pan before removing.  
5.  Next make the frosting.  In the bowl of a stand mixer fitted with the whisk attachment, cream butter until light and fluffy.  With the mixer on low, slowly begin adding in powder sugar until fully incorporated.  Mix on medium for about 2 minutes until light and fluffy.  With mixer on low again, add in cinnamon, vanilla and cream.  Stir to combine.   Put frosting in a piping bag fitted with a tip of your choice.  
6.  When muffins are completely cool, fill them by plunging the piping tip about half way into the muffin and begin gently applying pressure to the piping bag.  Allow muffin to fill until the frosting begins to reach the top.  

Enjoy!  

Recipe adapted from Martha Stewart