Carrot Cake Cupcakes with Cinnamon Frosting

Cupcakes

1 box of carrot-cake mix
1 cup milk
1/2 cup melted butter (1 cube)
4 eggs
1 tsp cinnamon
1/2 tsp vanilla
Combine milk, melted butter, and cake mix. Add eggs one a time, beating after each addition. Add cinnamon and vanilla. Beat again. Separate into 18-20 cupcakes, rather than making 24 for large, fluffy cupcakes. Bake at 350° for 16-21 minutes, until toothpick comes out clean. Cool completely before frosting.

Cinnamon Frosting

8 cups powdered sugar
1 cup softened butter (2 cubes)
4-6 tbl milk
1/2 tsp cinnamon
1 tsp almond flavoring
1 tsp vanilla flavoring
Whip powdered sugar and butter. Add flavoring. Continue whipping. Add enough mik for frosting to reach spreading or piping consistency. Mom used a stiffer frosting in order to pipe it using a Wilton 1 millimeter star tip (large).  Delicately sprinkle with India Tree sparkling sugar.