Carrot Cake Cupcakes

If you can't tell, I am a little obsessed with the Ad Hoc cookbook. Pretty much everything I have made has been amazing, and these cupcakes were certainly no exception. The cake itself is moist and carrotty and not overly sweet, and the frosting is perfection. Now, I am a very strong advocate of cream cheese frosting in any form, and this was certainly no exception. In fact, I would encourage you to go and make these cupcakes as soon as you can.

Carrot Cake Cupcakes (barely adapted from Ad Hoc at Home)

1 cup cake flour
1/2 teaspoon baking powder
1/2 baking powder
1 teaspoon ground cinnamon
2 large eggs
1/8 cup milk
1 teaspoon vanilla
1/2 cup packed light brown sugar
1 1/2 cups finely shredded carrots

Frosting:
3/4 pound cream cheese, room temperature (I used reduced fat to little difference)
1/2 cup (1 stick) butter at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Line 12 cupcake cups with liners. In a large bowl, beat the eggs, milk, vanilla, and both sugars with a mixer until smooth. Add in oil. Slowly add in all dry ingredients and beat until smooth. Mix in carrots.
Divide batter evenly among prepared cupcake cups. Bake for 20 minutes, rotating halfway through, until a tester in the middle comes out clean. Remove cupcakes from tins and let cool on rack.
Meanwhile, with an electric mixer, in a large bowl beat cream cheese at medium speed until smooth. Add butter and mix until smooth. Add powdered sugar, then vanilla and mix until competely incorporated. Scrape excess frosting down sides of bowl and beat for 30 seconds on high.
Spread frosting on cooled cupcakes. These can be refrigerated for up to two days, but will probably be gone by then. Makes 12.