Carrot And Cranberry Cupcakes

• 1 3/4 cups all-purpose flour
• 1 cup brown sugar
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 4 None carrots, grated
• 3/4 cup dried cranberries, plus extra to decorate
• 3 None eggs, lightly beaten
• 3/4 cup vegetable oil
• 1/2 lb cream cheese, at room temperature
• 1/3 cup powdered sugar
• 2 tbsp lemon juice

1. Preheat oven to 350u0b0F. Grease a 12-cup muffin pan.
2. Sift flour, sugar, baking soda and spices into a large bowl. Add carrots and cranberries. Whisk together eggs and oil then mix into carrot mixture until well combined. Transfer to prepared pan and bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
3. Meanwhile, to make the cream cheese frosting, beat cream cheese, powdered sugar and lemon juice together until smooth. Spread over cupcakes. Decorate with extra cranberries.

flour, brown sugar, baking soda, pumpkin pie spice, ground cinnamon, carrots, cranberries, eggs, vegetable oil, cream cheese, powdered sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/27734 (may not work)