INGREDIENTS
Cake:
1 cup brown sugar
3/4 cup vegetable oil
1/2 cup sour cream
3 eggs
3 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cayenne
1/2 teaspoon salt
1 jar of Preservation and co. Cayenne Carrot Sticks

Frosting:
8 ounces cream cheese
1/2 cup unsalted butter
2 cups confectioners sugar
2 tablespoon heavy cream
2 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cayenne
 

DIRECTIONS: 
Preheat oven to 350° F. Line two 12-cup muffin pans with cupcake liners. Set aside. 

In a stand mixer (or large bowl with hand mixer), combine brown sugar and oil on medium speed. Beat in sour cream until fully combined. Add room temperature eggs one at time, beating well after each. Mix in vanilla and set aside. In a separate bowl, sift flour, baking soda, cinnamon, nutmeg, cayenne, and salt together. Slowly add to wet mixture, about 1/3 at a time. Open jar of Preservation and co. Cayenne Carrot Sticks and remove trying to avoid the garnishments as much as possible. Chop finely using a food processor, slowly fold into mixture.

Spoon the batter into the liners filling about 2/3 full. Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

In a stand mixer (or large bowl with hand mixer), beat cream cheese and butter together on medium speed until smooth, approximately 2 minutes. Add the confectioners sugar and heavy cream, beat for 2 minutes. Add vanilla, beat on high for 2 minutes. If frosting is too thick, add additional heavy cream until desired thickness is reached.

Remove cooled cupcakes from liners and place half of them in 8oz mason jars. Pipe or spoon a layer of frosting, then place the remaining cupcakes on top. Pipe or spoon frosting on top and sprinkle cayenne for decoration if desired.