24 Karrot Gold Cupcake Recipe!

Ingredients:

• 4 cups flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 2 tsp salt
• 1 tsp ground nutmeg
• 4 large eggs
• 2 cups sugar
• 1 cup packed brown sugar
• 2 cups canola oil
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts

Frosting Ingredients:

• 1/2 stick unsalted butter
• 8 ounces cream cheese
• 3 1/2 cups powdered sugar
• 3/4 tsp vanilla extract
• 1/2 tsp cinnamon 

What to do:

1. Preheat oven to 350 degrees.
2. Whisk together flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl.
3. In another medium bowl, with an electric mix on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. 
4. Stir in vanilla, carrots, and walnuts until well blended.
5. Line 24 cupcake or muffin pan 2/3 full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 26-30 minutes. Cool the cupcakes completely.
6. For the frosting, beat butter and cream cheese at medium speed until creamy (2-3 minutes). 
7. Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping sides). 
8. Add cinnamon and fold by hand into frosting. 
9. NOTE: Serve within 24 hours. 
10. Frost cupcakes and decorate with golden edible topping.