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1
Position oven rack in the middle of the oven; preheat oven to 350u00b0; line a standard 12-cup muffin pan with paper or foil liners.
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2
In a bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together; set aside.
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3
In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla together to combine.
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4
Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined.
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5
Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
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6
Bake until golden brown and a pick comes out clean, 20-25 minutes.
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7
Let the cupcakes cool in the pan on a wire rack for 5 minutes.
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8
Transfer cupcakes to a wire rack to cool completely, about 1 hour.
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9
Make frosting--in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
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10
Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed; use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
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11
Frost cupcakes with the cream cheese frosting (the frosted cupcakes can be refrigerated in an airtight container for up to 5 days; bring to room temperature before serving) and serve.
