Averie Cooks

For the Cupcakes:
-1 Preheat oven to 350F. Spray a 12-count muffin pan very well with floured cooking spray or use liners (Cosmetically, I prefer avoiding the ripples and ridges that liners produce).
-1 In a large mixing bowl, whisk together the first 11 ingredients (through optional salt) until combined.
-1 Add the flour, baking powder, baking soda, and stir until just combined, don’t overmix.
-1 Fold in the carrots, optional raisins and nuts.
-1 Turn batter out into prepared pan. Fill each muffin cavity between 2/3 and 3/4-full. Do not exceed 3/4-full because they will overflow. You may have batter remaining for a 13th (or 14th) cupcake and it’s better to either discard it or bake it in another pan even though it’s a pain for just 1 cupcake. I have overfilled, and then overflown, trying to make it all work in one pan.
-1 Bake for about 20 minutes, or until cupcakes are domed, set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
-1 Allow cupcakes to cool in pan for about 15 minutes before removing and turning out onto a wire rack to cool completely.
-1 While cupcakes cool, make the frosting.
For the Frosting:
-1 With an electric mixer, beat together first three ingredients on high power until combined and light and fluffy, about 3 minutes.
-1 Slowly add the confectioners’ sugar and beat to incorporate. Play with sugar ratio based on desired frosting consistency. If you accidentally add too much sugar, add a bit more cream cheese to thin it out.
-1 Frost the cooled cupcakes. I spoon on about 2 tablespoons frosting per cupcake. Pipe it with a piping bag if desired. If you have extra frosting, it will keep airtight in the refrigerator for many weeks.