I love, love, love fall baking - it fills the house with the most amazing smells of something lovely coming out of the oven. You'll be salivating for these cupcakes before they are even out of the oven - it smells that good! So, treat yourself and your family:)
Carrot Cakes with Cinnamon Cream Cheese Frosting
Whisk together in a medium bowl
1 1/2 c. flour
2 tsp. cinnamon
1/2 tsp nutmeg
1 tsp. b. powder
1/4 tsp. b. soda
1/2 tsp. fine sea salt
In the bowl of your mixer, beat together until smooth
1 c. lightly packed b. sugar
3/4 c. veg. oil
1/4 c. buttermilk
2 large eggs
1 tsp. pure vanilla
Reduce speed and add 1/2 the flour mixture, mix and add
3/4 c. grated carrots (about 2 large carrots)
when combined add the remaining flour mixture.
Divide the batter into 12, line your muffin tin with paper liners and evenly fill with your batter.
Bake at 350 degrees for about 20 minutes, until the tops spring back and a toothpick comes out clean.
Let cool and frost.
Cinnamon Cream Cheese Frosting
(this is so delicious - it was hard to leave some for the cupcakes!)
1 8 oz package of cream cheese, softened
1/2 c. unsalted butter, softened
1/8 tsp. fine sea salt
Beat until fluffy, about 2 minutes
Reduce speed and add in a bit at a time, until it is smooth
3 3/4 c. icing sugar
Increase your speed to medium and add in
1 1/2 tsp. cinnamon
1/2 tsp. pure vanilla
Beat until fully blended - about 1-2 minutes.
*I found this icing to be a little soft, so I popped mine into the fridge for a bit to harden slightly - I made the icing easier to handle.