Carrot Cupcakes with Cream Cheese Filling
1/2c. brown sugar
1t. baking powder
1t. baking soda
1/2t. nutmeg and allspice
3c. finely chopped carrots( about 5 carrots)
mix dry ingredients together and add eggs, oil and carrots mix until well mixed then stir in nuts.
Pour into 2 greased and parchment lined 9 inch baking pans or 30 cupcakes.
bake 350 30-35 minutes for cakes and 20-24 minutes for cupcakes
Cream Cheese Frosting
8 oz. Cream cheese softened
5 T. butter softened
21/2c. powdered sugar
mix with handheld mixer til combined and creamy.
cut out a cone of the cupcake and fill with frosting and frost top. Or insert decorator bag with tip into cupcake and fill til starts to bulge at top and then frost top.