Topped with a heavenly brown sugar cream cheese frosting, these moist Carrot Cake cupcakes have just the right amount of spice, and will be perfect for any Spring or Easter celebrations!
Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.
Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.
For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.
This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.