Scrumptious Carrot Cupcakes

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners and spray liners with vegetable oil spray to prevent cupcakes from sticking to liners.

2 . Stage

Combine flour, cinnamon, salt, baking soda, baking powder, allspice, and ginger in the bowl of a food processor; mix to incorporate ingredients, 5 to 10 seconds. Transfer to a bowl and toss in shredded carrots.

3 . Stage

Use the food processor to combine white sugar, brown sugar, eggs, buttermilk, and vanilla extract with a paddle attachment. Drizzle in the vegetable oil while the food processor is still running. Add to flour mixture and mix just until combined.

4 . Stage

Scoop batter into the prepared muffin tins to fill the cups 2/3 full.

5 . Stage

Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool, about 20 minutes.

6 . Stage

Beat cream cheese and butter together with the paddle attachment of a stand mixer on medium speed. Stir in vanilla extract. Add confectioners' sugar gradually on low speed; turn to high speed and mix until smooth and creamy.

7 . Stage

Spread frosting over cooled cupcakes.