Carrot Cupcakes With Cinnamon Cream Cheese Frosting

• 1-1/2 cup All-purpose Flour, Spooned And Leveled
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 3/4 teaspoons Salt
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 3/4 cups (1 1/2 Sticks) Unsalted Butter, Melted
• 1 cup Packed Light Brown Sugar
• 1 whole Large Egg
• 2 Tablespoons Lowfat Plain Yogurt
• 1/2 teaspoons Vanilla Extract
• 1-1/2 cup Grated Carrots (about 3 Or 4 Medium Carrots)
• 1/4 cups Diced Walnuts (optional)
• _____
• Cinnamon Cream Cheese Frosting
• 8 ounces, weight Organic Neufchatel Cheese, Room Temperature
• 1/4 cups (1/2 Stick) Unsalted Butter, Room Temperature
• 1 cup Confectioners Sugar
• 1-1/2 teaspoon Vanilla Extract
• 1/4 teaspoons Or 1/2 Teaspoon Ground Cinnamon

1. Cupcakes:
2. Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
4. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots and walnuts (if using). Gradually add dry ingredients to the butter mixture until well combined. Divide among muffin tin. Bake for 25 minutes, rotating pan halfway through until a toothpick inserted in the center comes out clean.
5. Let cool on a wire rack in the pan for 5 minutes. Then remove from the pan to a wire rack to cool completely before frosting.
6. Cinnamon Cream Cheese Frosting:
7. Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and cinnamon. Top each cupcake with 2 tablespoons of frosting and spread to cover. You can also pipe the frosting onto the tops of the cupcakes.

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Taken from tastykitchen.com/recipes/desserts/carrot-cupcakes-with-cinnamon-cream-cheese-frosting/ (may not work)