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Spiced Carrot Cake Cupcakes with Whipped Cream Cheese Frosting

Warmly spiced carrot cupcakes with a moist tender crumb topped with a light whipped cream cheese frosting and a walnut garnish
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 muffins
Calories: 388
Ingredients Equipment Method

Ingredients
  

Ingredients(Cupcakes):
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
3/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1/2 cup neutral oil
1/4 cup sour cream
1 tsp vanilla
2 cups freshly grated carrot
Ingredients (Frosting):
10oz cream cheese softened
1 1/2 cups cold heavy cream
3/4 cup powdered sugar
1 tsp vanilla
Garnish:
12 walnut halves
pinch of cinnamon for dusting

Equipment

  • 1 Standard 12-cup cupcake tin
  • 12 paper liners
  • 2 two mixing bowls
  • 1 box grater
  • 1  electric hand mixer or stand mixer
  • 1 large piping bag with star tip
  • 1 rubber spatula
  • 1 whisk

Method
 

Preheat oven to 350°F, line tin with liners.
    Grate carrots fresh, do not squeeze or drain.
      Whisk all dry ingredients together. Whisk wet ingredients separately. Fold together until just combined. Fold in grated carrot.
        Fill liners two-thirds full. Bake 20 to 22 minutes. Cool completely.
          Beat cream cheese until smooth. Add cold cream, sugar, vanilla. Beat to stiff peaks.
            Pipe frosting onto cupcakes. Press one walnut half into each. Dust lightly with cinnamon.