Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting

Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting

Ingredients:

Cupcakes

• 2 large eggs
• 1/2 cup canola or vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/4 cup sour cream or thick Greek yogurt
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• pinch salt, optional and to taste
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups coarsely grated carrots (2 to 3 medium/large carrots, peeled)
• 1/2 cup raisins, optional
• 1/2 cup nuts, optional

Frosting

• 1/2 cup (4 ounces) cream cheese (light is okay), softened
• 1/4 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• about 1 1/2 cups confectioners' sugar, more or less as desired

See full instructions on: www.averiecooks.com