Preheat oven to 350°F. Line cupcake pan with liners and set aside. – In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. – In another bowl, beat together sugar, brown sugar ,and veg oil on medium speed until combined. Add eggs and vanilla, and mix until incorporated.
Fold the dry ingredients into the wet batter. Combine until just mixed. Fill prepared cupcake liners two-thirds full with batter. Bake cupcakes in the oven for 20 minutes.
Make the cream cheese frosting while the cupcakes are cooling. Beat together softened butter with cream cheese, then add vanilla and powdered sugar.
Pipe the cupcakes with the cream cheese frosting until perfectly decorated.
Top with cinnamon and enjoy!
These moist and soft carrot cupcakes are perfect for spring, Easter, birthdays, and more!