These Carrot Cupcakes with Orange Spice Frosting are the most moist and delicious carrot cupcakes you will ever enjoy and the frosting is unbelievably good.
Preheat oven to 425 degrees F and line 12 cupcake wells with paper liners.
In a small bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, combine eggs, oil and sugar. Mix on medium high speed until light and fluffy, about 5 minutes. Add almond extract and mix until combined. Add flour and fold mixture together just until mixed. Fold in shredded carrots.
Fill all 12 paper liners with batter. Bake at 425 F for about 5 minutes, then reduce heat to 350 degrees F and back until golden brown on top and a toothpick inserted comes out clean, about 20-25 minutes total. As soon as you remove them from the oven, transfer them to a wire rack to cool.
To make frosting, blend butter and cream cheese together on high speed until light and fluffy, about 5 minutes. Scrape sides, add zest, cinnamon, and almond extract, and mix until combined. Add sugar incrementally, blending slowly to combine and then on high speed to really mix. You can frost 12 cupcakes with a thin layer or 8 cupcakes with a big mound of frosting.