Scrumptious Carrot Cupcakes
This cupcake recipe was developed at high altitude (6,000 feet). At a lower altitude you may need to try adding only 2 cups flour in the beginning to ensure your batter is not too thick and cupcakes are not too dry and dense. If batter is too loose and wet with 2 cups flour, add flour 1/4 cup at a time and incorporate to thicken. Test bake 1 cupcake to determine correct amount of flour for your altitude. If the cupcake sinks in the middle, add 1/4 cup more flour to the batter. At a lower altitude, cooking time may be longer than 20 minutes.
When incorporating confectioners' sugar to creamed butter and cream cheese, place a kitchen towel over the stand mixer before turning mixer on to prevent sugar dust from blowing all over. Once incorporated, you can remove the towel.
In place of vegetable oil, you may use any oil of your choice, such as canola or coconut oil.
If you like a lot of frosting on your cupcakes, double the frosting recipe.