Carrot cupcakes with vanilla cream cheese frosting

hellooo… 
this is my first cupcake post :) 
A couple of weeks back i randomly decided to make carrot cupcakes, well also my mom was coming to visit me to see my lil one :) 
I sorta had a bunch of recipes booked marked and picked this one i made by Jodi Elliot and tweaked it to my liking. 
Earlier that day when i went to get some of the recipes, i saw that the supermarket had really cheap frosting set a couple of nozzles and a piping bag. Since i had never frosted before with a piping bag and nozzles, i decided i get that and try it out :) 
Ingredients
For the Cake (15 -18 cupcakes) 

  • All purpose flour – 250gm 
  • Sugar – 250gm
  • Baking powder – 1 teaspoon
  • Eggs – 4 (large)
  • Cinnamon – pinch ( i don’t like too much cinnamon flavour) you can add upto a teaspoon. 
  • Salt – 1/2 teaspoon
  • Vegetable oil – 100ml 
  • Butter – 100gm 
  • Buttermilk – 60ml 
  • Vanilla Essence – 11/2 teaspoon
  • Shredded carrots – 200-400gm (depends on how much carrot you want i suppose)
  • Chopped pecans – 100gm

For the cream cheese frosting

  •  Cream cheese – 1 tub (250 gm) thats how much i used
  • Butter (unsalted) – 100-120gm
  • Confectioner’s sugar -225gm 
Method
Carrot Cupcake:

Preheat the oven to 190 degrees celsius. 

In a bowl, mix the butter and the sugar until creamy and soft with a blender. Separate the eggs whites and yolk, add the yolks into the butter-sugar mix. In an another bowl with an electric blender beat the egg whites until fluffy and add that to the mix as well. 

In a small bowl, whisk oil, vanilla and buttermilk. Mix all the dry ingredients: flour, salt, baking powder. 

Add and beat the oil, vanilla, buttermilk mix to the butter-sugar-eggs mixture and beat the dry ingredients until its all a smooth and moist. Finally add in the carrots and pecans (i like them in the cake, although i somehow seemed to have forgotten to add them). 

Lay in the cupcake liners and fill upto 3/4th of the cup approximately. Let it bake for about 20-25 mins. However check it after 18 mins. Take them out of the oven as soon as they turn golden brown. Test by poking in a tooth pick in the cake, if there is nothing stuck to the tooth prick then its completely baked.

Cream Cheese Frosting:

Beat the cream cheese and butter with a blender until light on high speed. Add the vanilla and half of the confectioners sugar, beat on low speed. Add the rest of the sugar, increase from slow to high speed until light and fluffy for 5 minutes. 

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