Carrot Cupcakes with Cream Cheese Frosting

     
     First off, I am again so sorry that I haven't posted in a while. Unfortunately, school and ballet have occupied much of my time, so I haven't had a chance to blog. However, due to a week-long spring break from dance, I now have plenty of time to bake! 

      Today, I chose to whip up some yummy carrot cupcakes. These are incredible. Truly delightful. They are marvelously moist, slightly spicy, scrumptious, excellent, phenomenal cupcakes.

     And the frosting! Decadently smooth, this is a spectacular cream cheese frosting with a subtle hint of cinnamon. After mixing it up, I couldn't resist sneaking little spoonfuls out of the bowl. It was just that magnificent. 

CARROT MUFFINS with CREAM CHEESE FROSTING

Cupcakes and frosting are adapted from::here

FOR THE CUPCAKES...

2 cups flour

1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1 cup sugar
1/2 cup packed brown sugar
1 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots (about 5)

Directions
Preheat the oven to 350 degrees F.Whisk together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl. In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, and walnuts until well blended.
Line 12 cup cupcake or muffin pan 2/3-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.

For the Cream Cheese Frosting...

1/2 stick unsalted butter
8 ounces cream cheese
3 1/2 cups powdered sugar
3/4 teaspoon vanilla extract
1/2 teaspoon cinnamon

Beat butter and cream cheese at medium speed until creamy (2-3 minutes). Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping down walls with rubber spatula each time). Add cinnamon and fold by hand into frosting. Serve within 24 hours.

Have a blessed week,

xoxo, Julia