Carrot Cake Cupcakes

Ingredients

• 100 g walnuts chopped
• 450 g carrots grated ()
• 3 large eggs 
• 120 ml buttermilk for 10 minutes (or add a teaspoon of lemon juice to regular milk and allow to stand )
• 1 teaspoon vanilla extract 
• 400 g sugar 
• 240 ml vegetable oil 
• 1 tablespoon orange zest 
• 400 g flour all-purpose
• 1 teaspoon baking soda 
• 2 teaspoons double-acting baking powder 
• 1 teaspoon kosher salt 
• 0.5 teaspoon ground cardamom 
• 1 teaspoon ground cinnamon 
• 1 cup butter unsalted softened
• 16 ounces philadelphia cream cheese 
• 2 cups powdered sugar sifted

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack

Directions

1. Toast the walnuts: Preheat the oven to 350°F. Toast the walnuts in the oven for 5 minutes.
2. Remove from the oven and set aside to cool.
3. Line 2 12-well cupcake pans with cupcake liner papers.
4. Mix wet ingredients and carrots:
5. Place the buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly. Then stir in the grated carrots.
6. Mix dry ingredients: In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
7. Fold dry ingredients into wet, add walnuts: Fold the flour mixture into the carrot mixture, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.
8. the batter into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350° F, rotating the pan after the first 15 minutes of baking.
9. Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.
10. the frosting: Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix.
11. Spread or pipe onto cooled cupcakes.