Foryoueats: Carrot Cake Cupcakes With Lemon Cream Cheese Frosting

Ingredients

• Carrot Cake Cupcakes:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons McCormick cinnamon, ground
• ½ teaspoon McCormick nutmeg, ground
• ½ teaspoon salt
• 1 ¼ cups vegetable oil
• 4 large eggs, lightly beaten
• 1 tablespoon McCormick pure vanilla extract
• 3 cups finely grated carrots
• Lemon Cream Cheese Frosting:
• 1 (8 ounce) package cream cheese, softened
• ½ cup butter, softened
• ½ teaspoon McCormick pure lemon extract
• 1 (16 ounce) box confectioners' sugar
• 1 tablespoon milk, or as needed