Carrot Cake Cupcakes

Make the Cupcakes
2 Preheat the oven to 350°F. Place 12 cupcake liners in a cupcake pan. Set aside.
3 Whisk together the oil and granulated sugar in a large bowl until combined.
4 Add the eggs and vanilla extract. Whisk until combined.
5 Pour in the grated carrots, and mix until combined. It will be lumpy.
6 In another bowl, combine the flour, baking powder, cinnamon, salt, ginger, allspice and nutmeg. Whisk to combine.
7 Pour half of the flour mixture into the wet ingredients, and stir to incorporate it.
8 Pour in the milk, and mix to combine.
9 Add the rest of the flour, and mix until just combined.
10 Measure 3 tablespoons of the batter into each cupcake liner.
11 Bake for 25-28 minutes, or until an inserted toothpick comes out clean. (Keep an eye on these because if they overbake, they will become tough.)
12 Allow 30-45 minutes to cool before frosting.
Make the Frosting
14 While the cupcakes are baking, beat the cream cheese and butter together in a large bowl with a hand mixer until light and fluffy.
15 Beat in the vanilla extract.
16 Add the powdered sugar and salt. Use the hand mixer to incorporate into the cream cheese and butter mixture.
17 When the icing is smooth, chill in the refrigerator until you’re ready to ice the cupcakes. You can transfer the icing to a piping bag, or you can simply dollop it onto the cupcakes.
18 Frost the cupcakes and enjoy!