Step 1

Preheat oven to 350°F and line a cupcake tin with paper liners.

Step 2

Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.

Step 3

In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, about 1-2 minutes. Add the sour cream, vanilla, and carrots, and mix well. Add the dry ingredients and stir till just blended.

Step 4

Fill paper-lined cupcake pans half full. Bake for 18-20 minutes. Cool completely.Don't overfill the cupcake liners. They should be about ⅔ full. The cupcakes do not rise too much, and that is just fine. It's easier to frost them that way!

Step 5

Beat together the cream cheese, butter, and brown sugar until smooth. Let it sit for 5-10 minutes until the brown sugar dissolves completely.

Step 6

Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.