This is for Kim6992 who requested it. Here is the original tutorial for the red velvet cake. I used it for the cupcakes as well. I was able to make 24 from the recipe using a cooking scoop. I put about 2 1/2 scoops in each and baked them at 350 for about 20 minutes. The following is the recipe I used for the carrot cake ones. I got it from the food network but modified it.
2 cups self rising flour
2 teaspoons ground cinnamon
1 cup of granulated sugar
2 (4 ounce) jars strained carrot baby food
1/2 of a small carrot grinded optional
1 cup of vegetable oil
Mix flour, cinnamon, and sugar in a large bowl. Add remaining ingredients and blend well with a mixer for about 2 minutes. I poured them into 24 cupcake wrappers, the same amount as the red velvet cake and baked at 350 degrees for 20 minutes as well.
I used a double recipe for the frosting since I did 48 cupcakes. It makes a lot and allows you to put a good bit on each one so it is coated with frosting!!!
1 pound of cream cheese, softened
2 sticks of unsalted butter softened
1 teaspoon vanilla extract
4 cups of confectioners' sugar
Beat cream cheese, butter and vanilla together until smooth. Add sugar on a low speed and beat until incorporated. Turn speed to high and mix until light and fluffy.