Carrot Cake Cupcakes
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup of chopped walnuts
1 pound
3 large eggs
1/2 cup
1 teaspoon of vanilla extract
2 cups of sugar
1 cup of vegetable oil
1 tablespoon of orange zest
3 cups of all-purpose flour
1 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of kosher salt
1/2 teaspoon of ground cardamom
1 teaspoon of ground cinnamon
1 cup of unsalted butter, softened
16 ounces Philadelphia cream cheese
2 cups of powdered sugar, sifted
Directions
Preheat the oven to 350 degrees F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool. Line 2 12-well cupcake pans with cupcake liner papers.
Place the buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly. Then stir in the grated carrots.
In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
Fold the flour mixture into the carrot mixture, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated. the batter into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350 degrees F, 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. Spread or pipe onto cooled cupcakes.