• Turn oven on 375F degrees. Line muffin pan with liners, muffin molds or silicone mold and set aside. 
• Add the first six ingredients to a stand mixer, one at a time and mix using the whisk attachment on medium speed until well incorporated. 
• Switch to the paddle attachment. Add the flour, one cup at a time. Followed by baking powder, cinnamon and salt. Mix until well combined. Turn off mixer and remove bowl from stand. Fold in almonds and cranberries.
• Scoop the dough into the muffin cups about 3/4 full. Bake for 23-25 minutes. Tops should be golden brown. Insert a toothpick to make sure it’s fully cooked inside (toothpick should come out clean). See notes* Remove from oven allow it to cool down.

Cream Cheese Frosting

• Add cream cheese, powdered sugar and vanilla extract to a bowl and mix using a hand mixer or you can use the stand mixer, until smooth and well incorporated. 
• When cupcakes are cooled down, spread a generous layer of cream cheese on top using a piping bag or spatula.

Carrot Topping

• Cut 1 1/2 - 2 inches of the end of a carrot then slice it in half lengthwise. Place one half cut side down on top of the cream cheese frosting and place a few rosemary leaves on top.