So I made these super adorable cupcakes to bring over my parents' house for Easter. They're carrot cake with lemon cream-cheese frosting, and they're really tasty, and how sad are you that you didn't get to eat one?

I got the carrot cake recipe from my favorite cake book ever in the world, "The Whimsical Bakehouse," which you should check out if you've never seen it before and you're into that sort of thing. I left out the raisins, though, because every year that I make it with raisins, my mom says, "Mmm, good cupcakes, honey. They'd be better without raisins ... but they're still good." I can take a hint.