How to Make
Carrot Cake Cupcakes

Cupcakes:

1. Preheat the oven to 350 F (175 C) and line a 12-count muffin pans with paper liners.
2. In the large bowl with stand mixer, mix flour, sugars, baking powder, baking soda, salt, cinnamon & nutmeg.
3. Stir in canola oil. Add eggs, one at a time. Beat until well-combined.
4. Stir in vanilla extract and milk.
5. Add carrots and nuts (if using). and stir until combined.
6. Evenly divide batter into cupcake liners, filling each 2/3 - 3/4 full. Transfer to the oven and bake at 350 F for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool completely before decorating with cream cheese frosting.

Frosting:

1. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
2. Add vanilla extract and salt and stir well to combine.
3. With mixer on low, gradually add powdered sugar until completely combined.  Use to frost completely cooled cupcakes.