Carrot Cake Cupcakes and Cream Cheese Frosting

Since easter is right around the corner, I thought I would show you guys how to make carrot cake cupcakes and cream cheese frosting. Hope you enjoy it as much as I did.

Carrot Cake
Ingredients:
2 Eggs
3 oz. Melted Butter
1 oz. Vegetable Oil
1/4 tsp. Vanilla
7 oz. Sugar
5 oz. All Purpose Flour
Pinch of Nutmeg and Cloves
1 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 tsp. Cinnamon
6.6 oz. Grated Carrots

Instructions:
Preheat oven to 350 degrees Fahrenheit.
Sift flour, sugar, spices, baking soda, and salt. Set aside.
Using a stand mixer with a paddle, beat eggs until they pale and frothy, add oil and melted butter, then add vanilla.
Add dry ingredients to egg mixture carefully until just combined.
Fold in the carrots and place batter into cupcake liners.
Bake until golden brown. Let cool completely.

Cream Cheese Frosting
Ingredients:
1 1/2 pounds Cream Cheese
1/2 pound Butter
1 Tbsp. Vanilla
1 1/4 pounds Powdered Sugar

Instructions:
Make sure butter and cream cheese are at room temperature.
Whip butter, cream cheese, and vanilla for 5 minutes.
Add powdered sugar, and whip for another 5 minutes.

Final Result: