The cool thing about cupcakes is there is no special technique - you can use any cake batter - you just pour the batter into the prepared pan and don't bake for as long (being smaller, they will obviously cook more quickly).
This recipe is adapted from one in Alton Brown's 'I'm Just Here For More Food', a great book on the hows and whys of baking.
Combine in a bowl: 8.5 oz flour, 1 tsp baking powder, 3/4 tsp baking soda, 1 tsp ground cinnamon and 3/4 tsp salt. Peel and grate 8 oz carrots. Add the carrots to the flour mixture. Combine in another bowl: 3/4 cup vanilla yogurt, 2 oz vegetable oil, 10 oz sugar and 3 eggs. Mix well, then fold in the carrot and flour mixture. Do not over-mix.
Prepare your cupcake pan - either use paper cupcake liners or liberally grease the inside of the cups with melted butter (a pastry brush would be good here). Pour your batter into the pan - cups should be about 2/3 full. This recipe will make about one and a half pans-worth. Bake at 350 F. Check for doneness (a toothpick inserted into the center comes out clean, and the tops spring back when pressed) after 20 minutes, and return to the oven if necessary. Mine took 20-25 min. Cool in the pan for 5 minutes, then remove to finish cooling on a rack.
Once the cupcakes are cool, make the frosting: beat 2 oz softened butter and 8 oz cream cheese in a mixer with the paddle attachment (or by hand with a wooden spoon) until creamy. Add a splash of vanilla extract and then gradually add 4.5 oz confectioners (powdered) sugar with the mixer on low speed. Once everything is nicely combined, refrigerate for 10 minutes before spreading on top of your cupcakes with a knife or spatula. Enjoy!
Note 1 - I used plain yogurt instead of vanilla, and added a splash of vanilla extract to the batter with it. It was not necessary to increase the sugar.
Note 2 - Metric Info: 8.5 oz = 240g; 8 oz = 225g; 3/4 cup = 175 ml; 2 oz = 55g; 10 oz = 280g; 350 F = 175 C; 4.5 oz = 125g.
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