Carrot Cake Cupcakes
Ingredients
- 100 g walnuts
- 400 g sugar
- 3 large eggs
- 240 ml vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon orange zest (about 1 large orange)
- 1 teaspoon vanilla extract
- 450 g carrots, grated
- 400 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 cup unsalted butter,
- 16 ounces Philadelphia cream cheese
- 2 cups powdered sugar,
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Instructions
- Toast the walnuts in the preheated oven for 5 to 8 minutes. Remove from the oven and set aside to cool.,Line 2 standard muffin/cupcake pans with liners.
- Combine the sugar, eggs, oil, buttermilk, orange zest, and vanilla together in a bowl and whisk thoroughly. Stir in the grated carrots.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.
- Fold the flour mixture into the carrot mixture until combined, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.
- Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake at 350°F until a toothpick inserted in the center of a few cupcakes comes out clean or with a few crumbs, 19 to 21 minutes, rotating the pan after the first 15 minutes of baking.,Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.
- Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix until creamy. Spread or pipe onto cooled cupcakes.
Source
Original recipe: View Original