Blend Wet Ingredients:
In the bowl of a stand mixer (or using a hand mixer), beat the granulated sugar, brown sugar, and vegetable oil on medium speed until well combined, about 1 minute. Add the eggs and vanilla, mixing until fully incorporated, about 1 more minute.
Mix the Batter:
With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing just until combined, about 15 seconds. Gently fold in the shredded carrots by hand.
Bake the Cupcakes:
Spoon the batter into the prepared cupcake liners, filling each two-thirds full (an ice cream scoop works well for this). Bake at 350°F (175°C) for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese and butter for 90 seconds, or until smooth. Add the vanilla and mix until combined, about 15 seconds. With the mixer on low, gradually add the sifted confectioners’ sugar, mixing until fully incorporated, about 30 seconds.
Frost the Cupcakes:
Spoon the frosting into a piping bag fitted with your desired tip (a Wilton 1A tip works great). Frost the cooled cupcakes and, if desired, dust with ground cinnamon. Serve at room temperature.
Enjoy these scrumptious carrot cake cupcakes with a cozy cup of tea or coffee!
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