These carrot cake cupcakes with luscious cream cheese frosting are the perfect balance of spice and sweetness – a mini indulgence for any occasion! Ingredients: For the cupcakes: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup vegetable oil 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups grated carrots 1/2 cup chopped walnuts (optional) For the cream cheese frosting: 8 oz cream cheese, softened 1/4 cup unsalted butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract Pinch of cinnamon (for garnish) Directions: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, beat together the oil and sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in the grated carrots and chopped walnuts (if using). Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack. While the cupcakes cool, make the cream cheese frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fluffy and smooth. Stir in the vanilla extract. Once the cupcakes are completely cool, frost with the cream cheese frosting. Sprinkle a pinch of cinnamon on top for a festive touch. Serve and enjoy these irresistible treats!