​Carrot Cupcakes with Cream Cheese Frosting

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 12 medium cupcakes

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.

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