Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

Ingredients

• Cupcakes:
• 1¼ cups flour
• ½ tsp + ⅛ tsp baking soda
• ½ tsp + ⅛ tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• 1 cup sugar
• 2 eggs
• ½ cup canola oil
• ¼ cup sour cream (light is fine)
• ½ tsp vanilla
• 1½ cups finely grated carrots
• Frosting:
• 8 oz cream cheese, softened
• ½ cup butter, softened
• ⅔ cup brown sugar
• 2 tsp vanilla
• dash of salt
• 3 cups powdered sugar (more or less)

Instructions

1. Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
2. In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.
3. Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.
4. For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.