Carrot And Cranberry Cupcakes - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
1 cup brown sugar
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
4 None carrots, grated
3/4 cup dried cranberries, plus extra to decorate
3 None eggs, lightly beaten
3/4 cup vegetable oil
1/2 lb cream cheese, at room temperature
1/3 cup powdered sugar
2 tbsp lemon juice

Preparation

Preheat oven to 350\u00b0F. Grease a 12-cup muffin pan.
Sift flour, sugar, baking soda and spices into a large bowl. Add carrots and cranberries. Whisk together eggs and oil then mix into carrot mixture until well combined. Transfer to prepared pan and bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
Meanwhile, to make the cream cheese frosting, beat cream cheese, powdered sugar and lemon juice together until smooth. Spread over cupcakes. Decorate with extra cranberries.