These are the BEST carrot cake cupcakes, and they are absolutely perfect for a holiday treat, or anytime. With cream cheese icing & walnuts.
Preheat oven to 350 degrees.
In a large mixing bowl, mix together all dry ingredients - flour, baking soda, salt, cinnamon; set aside.
In the bowl of your stand mixer (or other large bowl if you are using a hand mixer), beat together the sugar, eggs, oil, and vanilla.
With the mixer on low, slowly incorporate dry ingredients and shredded carrots, mixing until just combined.
Ladle or spoon batter into two 12-cup muffin tins, eyeballing to make sure these are filled somewhat evenly, about 2/3 full.
Bake in a preheated oven at 350 degrees Fahrenheit, until toothpick comes out clean, about 20 minutes; cool completely
Combine the cream cheese, butter, powdered sugar and vanilla, and beat with a mixer until smooth. Start out at a low speed, and gently ramp up until it looks like frosting (about a minute).
Frost the cupcakes only after they have cooled completely. You can use a spatula/ spreader, or using a piping bag. I used a gallon freezer bag and snipped a tiny bit out of the corner to pipe mine.
Garnish with finely chopped walnuts, if desired.
Store in refrigerator.
If you are allergic to walnuts, pecans make a great substitute.
You will have some icing left over, and not all of it will be used on the cupcakes, most likely.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.