Carrot Cake Cupcakes

Ingredients:

• Cupcakes
• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon fine sea salt
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 1 cup vegetable oil
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 cups freshly grated carrots
• Cream Cheese Frosting
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar, more as needed
• 2 teaspoons vanilla extract

Instructions:

1. Cupcakes
2. Preheat oven to 350°F. Line a cupcake pan with paper liners and set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. In a large bowl, beat the eggs for 2 to 3 minutes. Add granulated sugar, brown sugar, vegetable oil, sour cream, and vanilla extract. Mix until well combined.
5. Gradually add the dry mixture into the wet mixture, stirring just until combined. Fold in the grated carrots.
6. Fill cupcake liners about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow cupcakes to cool completely before frosting.
8. Cream Cheese Frosting
9. In a large bowl, beat together cream cheese and butter until smooth and creamy.
10. Gradually add powdered sugar, mixing until fully incorporated. Stir in vanilla extract and beat until light and fluffy.
11. Spread or pipe frosting onto cooled cupcakes before serving.