Birthday Cupcakes

Here is a recipe for some good carrot cupcakes that have a moist nutty texture, not too mushy and not too sweet.

• 2 1/2 C flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 3/4 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1.5 C room temperature butter
• 1 C packed brown sugar
• 1/2 C granulated sugar
• 3 large eggs
• 2 tsp pure vanilla extract
• 1/2 C water
• 8 to 10 medium carrots shredded (about 2 3/4 cups)
• 2 C pecans finely chopped (we like it nutty, 1 cup would be fine if you don't)

Preheat oven to 350
-grease and flour your muffin tins
-whisk together flour, baking powder, baking soda, cinnamon, salt, ginger & nutmeg
-beat butter and sugars together, add eggs 1 at a time, beat well
-add vanilla, water & carrots, beat until well combined
-slowly add flour mixture and blend well
-add pecans, blend well
Fill muffin tins
Cook for 25-35 minutes or until inserted toothpick comes out clean

Cream Cheese Frosting

• 12oz whipped cream cheese
• 1/4 pound of powdered sugar
• 1/2 C of room temperature butter
• 1 tsp of pure vanilla extract

beat together until smooth and smear on top of cupcakes