Preheat oven 325°F Line cupcake pan with paper liners
Cupcakes 157g AP flour 100g sugar 100g brown sugar 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 180 ml vegetable oil 2 large eggs room temperature 2 tsp vanilla 2 Tbsp whole milk 170g grated finely carrots
Cream Cheese Frosting 115g unsalted butter, room temperature 115g cream cheese, room temperature 250g icing sugar, sifted 1 tsp vanilla
Instructions Cupcakes In the bowl of a stand mixer whisk together flour, sugars, baking soda, baking powder, cinnamon, nutmeg & salt. Stir in oil. Add eggs, one at a time, beating on medium speed until well combined, about 1 minute. Scrape down the bowl after each addition. Stir in vanilla and milk. Add carrots and mix on low speed to combine. Evenly divide the batter into cupcake liners. Be careful not to over fill. Bake on middle rack 25 minutes or until toothpick inserted in the centre comes out clean. Cool 5 minutes on wire rack before removing from muffin pan. Cool completely before icing.
Icing In mixer bowl combine butter and cream cheese and beat on medium high until light and fluffy about 1-2 minutes. Add half of the icing sugar, mixing on low to combine and then beat on high until fully incorporated. Scrape bowl. Add vanilla and remaining icing sugar, starting on low speed and increasing speed to medium high until light and fluffy.