Carrot Cake Cupcakes with #1 Cream Cheese Frosting

Ingredients:

1 1/2 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

3/4 c. butter, melted

1 c. brown sugar

1 egg

2 Tbs. yogurt, plain, vanilla, or Greek

1 tsp. vanilla

1 1/2 c. grated carrots

Preheat oven to 375 degrees. Line a 12 cup muffin tin with paper liners ( I used baking "pots" made of silicone, and make sure to follow the oven degree difference when using them!). In a large bowl, whisk the dry ingredients together and set aside. In a large bowl, mix the butter, brown sugar, egg, yogurt and vanilla together until everything is combined well. Stir in the carrots, and then the dry mixture. Divide among the tins or cups until 3/4 of the way full ( or to the "fill line"). Bake for 25 minutes (or the amount on the box for the silicone cups). Let cool on a wire rack before frosting. 

#1 Cream Cheese Frosting:

8 oz. 1/3 less fat cream cheese, room temperature

1/2 stick butter, room temperature

1 1/2 tsp. vanilla

1 c. powdered sugar

1/2 tsp. cinnamon

Beat the above ingredients with an electric mixer until the consistency is smooth but is thick enough to pipe. Pipe onto the tops of the cupcakes. (If the mixture is too thick still, add 1 tsp. milk at a time until you reach the right consistency.) I also added green food coloring to the frosting so that I could pipe it like grass, and added a sugar carrot cupcake decoration.