Carrot Cake Cupcakes

For my son's 1st Birthday party, we bought a cake for the adults, and I made carrot cake cupcakes with cream cheese frosting for the kids.  I searched and searched through recipes until I finally found one that I deemed the "safest" to try.  In any recipe that calls for vegetable oil, feel free to substitute applesauce for a healthier version!  This recipe does not contain any nuts, although if that's what you like, you are free to add them.  I'm sure you can break this recipe down until it is totally allergy free, maybe omit the cinnamon and use egg substitute, please let me know if anyone can break it down further for a completely allergy-free recipe, and of course how it tastes!

Yields approximately 24 cupcakes

Prep time:  20 Min     Cook time:  20 Min

Ingredients:

For Cupcakes:

• 2 2/3 cups all-purpose flour
• 1 tsp salt
• 2 1/2 tspns baking powder
• 1 Tbsp ground cinnamon
• 1 Tbsp baking soda
• 6 Eggs
• 4 cups grated carrot
• 2 cups white sugar
• 2 tspn vanilla extract
• 1 1/2 cups vegetable oil 

For Frosting:

• 1/2 cup cream cheese, softened
• 1/4 cup butter, softened
• 2 tspns vanilla extract
• 3 cups sifted confectioners sugar

Directions: 

1. Preheat oven to 350°.  Coat the bottoms of the muffin pans with non-stick cooking spray, or line with baking cups.  
2. Sift together the flour, the baking soda, the baking powder, cinnamon and salt, set aside. (NOTE: If you do not have a sifter, take a fork and stir up all the dry ingredients upwards, you want to get everything from the bottom onto the top.  This allows the air to get inside of the dry ingredients, thus making it fluffy)
3. Beat the eggs and sugar until frothy and light in color.  Stir in oil, vanilla extract, and grated carrot.  Fold into the flour mixture.  Pour into prepared muffin pans.
4. Bake for 20 minutes, or until toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then transfer to wire racks to cool completely.
5. While cupcakes are baking, prepare frosting.  Beat together the cream cheese, butter, vanilla extract and confectioners sugar until fluffy.  After the muffins have cooled, frost them with cream cheese and chill until ready to serve.