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| Carrot Cake Cupcakes |
BEST carrot cake cupcakes ever! (with cream cheese frosting)
Ingredients :
- 1 cup of chopped walnuts (one hundred g)
- 1 pound (450 g) of carrots (approximately 3 half cups, grated)
- 3 large eggs
- half cup (a hundred and twenty ml) of buttermilk (or add a teaspoon of lemon juice to everyday milk and allow to stand for 10 mins)
- 1 teaspoon of vanilla extract
- 2 cups (400 g) of sugar
- 1 cup (240 ml) of vegetable oil
- 1 tablespoon of orange zest
- 3 cups (four hundred g) of all-purpose flour
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1 teaspoon of kosher salt
- half of teaspoon of floor cardamom
- 1 teaspoon of ground cinnamon
- 1 cup of unsalted butter, softened
- 16 oz Philadelphia cream cheese
- 2 cups of powdered sugar, sifted
Instructions :
| Prep : | Cook : 24M | Ready in : |
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Notes :
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