The best cream cheese carrot cupcakes

Instructions

1. Preheat oven to 350 F.
2. Line a muffin tin with cupcake wrappers.
3. In a bowl #1 combine 2½ cups flour, 2 tsp baking powder, 1 TBSP cinnamon, ½ tsp salt and ½ tsp nutmeg.
4. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, mix together ½ cup white sugar, 1 cup brown sugar and 1 cup oil.
6. Add 4 eggs, ½ TBSP vanilla and 1 cup sour cream and beat together until creamy.
7. Gradually add the flour mixture to the stand mixer and beat just until combined.
8. Stir in 2½ cups shredded carrots and 1¼ cup finely chopped walnuts.
9. Fill the cupcake wrappers ⅔ full with the batter.
10. Bake for about 20 minutes or until toothpick inserted comes out clean. (start checking after 15 minutes)
11. Cool it.
12. Frost the cooled cupcakes and decorate.
13. Store any leftovers in an airtight container in the fridge.
14. Enjoy.
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16. FROSTING
17. -2 pkg cream cheese, room temperature
18. -2 3/4 cup icing sugar
19. -2 1/2 cups heavy cream
20. -1 TBSP rum
21. Bowl #1 - whip the cream on high speed until thick and fluffy.
22. Bowl #2 - beat cream cheese and icing sugar. Add rum and mix it.
23. Fold the whipped heavy cream into cheese/icing sugar mixture.
24. Be sure all ingredients are incorporated well.