Carrot Cake Cupcakes

Preheat the oven to 350℉ (177℃). Line a cupcake pans with 14 cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Add in the room temperature egg, milk, vegetable oil, and vanilla extract and whisk until the ingredients are combined and smooth. Fold in the finely grated carrots until they are well dispersed throughout the batter.
Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for 20 minutes until the tops of the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the room temperature unsalted butter and cream cheese for 5 minutes until it is light, pale, and creamy.
Add in half of the powdered sugar and mix on low speed until combined. Add in the remaining half of the powdered sugar and continue to mix on low speed until fully combined with the butter and cream cheese. Add in the vanilla extract and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes, scraping the sides of the bowl occasionally, until the frosting is smooth and creamy. Mix the cream cheese frosting on low speed for several minutes to remove any air bubbles and to smooth out the frosting.

Fill a piping bag fitted with a Wilton 1M piping tip with the cream cheese frosting. Pipe a generous swirl of the frosting onto the cooled cupcakes.

Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.