Preparation Steps

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will keep the cupcakes nice and tidy while they bake.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This will be the base for our tasty cupcakes.
• In another bowl, mix the eggs, oil, and vanilla extract until well combined. Gently fold in the shredded carrots to give our cupcakes that lovely, moist texture.
• Combine the wet and dry ingredients, stirring just until everything is mixed. Be careful not to overmix, as we want our cupcakes to be light and airy.
• Spoon the batter evenly into the prepared muffin tin, filling each liner about two-thirds full. This will allow them to rise perfectly while baking.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end to make sure they don't overbake.
• Once baked, remove the cupcakes from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
• Once the cupcakes are cool, you can frost them with your favorite cream cheese frosting and enjoy them as a sweet treat!