Carrot Cake Cupcakes

• FOR CUPCAKES
• 2 cups All-purpose Flour
• 2 cups Sugar
• 2 teaspoons Baking Soda
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoons Salt
• 1/2 teaspoons Nutmeg
• 4 whole Eggs
• 1-1/2 cup Canola Oil
• 2-1/2 cups Grated Carrots
• _____
• FOR FROSTING:
• 2 blocks Cream Cheese, Softened (8 Ounce Blocks)
• 1 stick Salted Butter, Softened
• 1 box Powdered Sugar (16 Ounce Box)
• 1 teaspoon Vanilla
• 1 jar Yellow Sprinkles

1. Preheat oven to 350.
2. In a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Fold in carrots.
3. Pour the batter into cupcake liners in your muffin pan. Bake for approximately 25 minutes or until toothpick comes out clean. Remove from oven and cool for 5 minutes. Remove cupcakes from pan, place on wire rack and allow to cool completely before frosting.
4. For Frosting:
5. Prepare frosting by blending all frosting ingredients with a hand mixer until smooth and creamy. Spread generous amount on each cupcake and top with yellow sprinkles.
6. Follow the link to see more photos.

for, allpurpose, sugar, baking soda, ground cinnamon, salt, nutmeg, eggs, canola oil, carrots, cream cheese, butter, sugar, vanilla, sprinkles

Taken from tastykitchen.com/recipes/desserts/carrot-cake-cupcakes-2/ (may not work)