In a large bowl, the flour, baking powder, salt and cinnamon powder are mixed together with a whisk or fork.
Add in the melted butter, milk and vanilla and mix well. The mixture might look dry now, but do not worry, because when you add the grated carrots, it will provide more moisture to the batter.
Using a spatula or spoon, fold in the grated carrots. As you fold in the carrots you will see and feel that the batter has more moisture.
Fill the cupcake paper cases up to ¾, using an ice cream scoop or spoon.
Bake in a preheated oven of 356°F / 180°C for 15 to 20 minutes, until a skewer or toothpick inserted into one of the cupcakes, comes out clean without any batter clinging to it.
Remove from the oven and place the cupcakes on a wire rack, and allow to cool completely before topping with the vanilla buttercream.