Carrot Cupcakes with Vanilla Bean Cream Cheese Frosting | Confluence Farms

Ingredients

• 112 grams butter
• 160 grams sugar
• 28 grams brown sugar
• 2 eggs
• 177 grams Soft White flour
• 250 grams carrots
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp true cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp cloves
• 226 grams room temperature cream cheese
• 113 grams room temperature butter
• 113 grams powdered sugar
• 1 1/2 vanilla bean
• 1/2 tsp vanilla extract