Spring Carrot Cupcakes | Paula Deen

Ingredients

• 1¾ cups All-purpose flour
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup honey
• ½ cup unsalted butter, room temperature
• 2 large eggs
• ¼ cup lemon juice
• 1 cup finely chopped carrots
• ¼ cup finely chopped crystallized ginger
• 8 ounces cream cheese, room temperature
• ¼ cup unsalted butter, room temperature
• 1 cup powdered sugar
• ¼ cup honey