Luscious Carrot Cupcakes

• Batter:
• 1/2 cup vegetable oil
• 2 tablespoons vegetable oil
• 3 eggs
• 1 1/4 cups brown sugar
• 2 1/4 cups grated carrots
• 1 2/3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon vanilla sugar
• 1/2 teaspoon salt
• Cream Cheese Icing:
• 1 (16 ounce) package confectioners' sugar, or as needed
• 1/2 (8 ounce) package cream cheese (such as Philadelphia(R))
• 3 tablespoons butter
• 1/2 lemon, juiced
• 1 lemon, zested

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix 1/2 cup plus 2 tablespoons oil, eggs, brown sugar, and grated carrots together, in that order, in a bowl.
3. Mix flour, cinnamon, baking powder, vanilla sugar, and salt together in a separate bowl. Add flour mixture to oil mixture and stir to combine. Fill 12 cups of a muffin tin with the batter.
4. Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes; do not overbake. Cool completely before frosting, about 45 minutes.
5. Mix confectioners' sugar, cream cheese, butter, lemon juice, and lemon zest together in a bowl; stir until the icing reaches a smooth, thick, and creamy texture. Cover icing with plastic wrap and refrigerate until set, at least 30 minutes, before topping cupcakes.

batter, vegetable oil, vegetable oil, eggs, brown sugar, carrots, flour, ground cinnamon, baking powder, vanilla sugar, salt, cream cheese, sugar, cream cheese, butter, lemon, lemon

Taken from www.allrecipes.com/recipe/261245/luscious-carrot-cupcakes/ (may not work)