Simple Carrot Cupcakes with Cream Cheese Frosting

I have been looking for a simple carrot cupcake recipe for my little Sebastian and I stumble into this recipe from pinchofyum. It is absolutely perfect, simple ingredients and easy to make.

Ingredients

For the cupcakes

• 1 cup flour
• ¾ cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups grated carrots (heaping)
• ⅔ cup oil
• 2 eggs, beaten

For the frosting

• 114 grams cream cheese
• 57 grams butter
• 2 cups powdered sugar
• 1 teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl - the fewer the better)!
2. Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake for 13 minutes, check how they're doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown colour and springy tops. Allow the cupcakes to cool.
3. For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.