Preheat your oven to 350 degrees.
Line a 12-Cup Muffin Pan with liners or spray with pan release. Set aside.
In a large mixing bowl, combine your dry ingredients (flour, sugar, baking powder and soda, salt, cinnamon, nutmeg and ground cloves).
Combine your milk and white vinegar and stir. Add to your dry ingredients along with the vanilla and melted butter. Stir until combined.
Add in your grated carrots and stir gently until just combined.
Divide batter equally to your muffin tins (they will most likely be filled around 3/4 full).
Bake for 15 – 20 minutes (mine cooked closer to 20 minutes, so simply test with a toothpick at 15 minutes and cook longer if batter is still wet).
Let the cupcakes cool completely before topping with your frosting.
To create the frosting, combine your softened butter and cream cheese, and mix with hand mixer until light and fluffy. Add in your powdered sugar a cup at a time. Last, add in your vanilla and mix until just incorporated.
Top cupcakes with frosting, orange sprinkles, and a cute Ghiradelli Milk Chocolate Caramel-Filled Bunny. Enjoy! 🙂
