Best Carrot Cake Cupcakes

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons McCormick ground cinnamon
• 0.5 teaspoons McCormick ground nutmeg
• 0.5 teaspoons salt
• 1.25 cups vegetable oil
• 4 large eggs , lightly beaten
• 1 tablespoon McCormick pure vanilla extract
• 3 cups finely grated carrots

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line 24 muffin cups with liners.

2. 2

   To make the carrot cake cupcakes: Stir flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl until well combined.

3. 3

   Add oil, eggs, and vanilla; mix well. Add carrots; mix until well blended.

4. 4

   Spoon batter into the prepared muffin cups, filling each 2/3 full.

5. 5

   Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool cupcakes briefly in the pans on a wire rack. Remove cupcakes from the pans; cool completely.

6. 6

   To make the lemon frosting: Beat cream cheese, butter, and lemon extract together in a large bowl with an electric mixer until light and fluffy.

7. 7

   Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk.

8. 8

   Frost cooled cupcakes with frosting.