Carrot cupcake ingredients
A cup of brown sugar
1/2 cup vegetable oil
2 large eggs
A teaspoon of vanilla
A cup of flour
A teaspoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
A teaspoon of ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
A cup of grated carrots
1/2 cup chopped walnuts
For the cream cheese:
115g unsalted butter, at room temperature
225 g cream cheese, room temperature
2 cups powdered sugar
A teaspoon of vanilla
How to prepare carrot cupcakes
To prepare cupcakes, heat the oven at 180 ° C and put the cupcake leaves in the cupcake mold.
In a large bowl, mix brown sugar and oil together to mix well.
Add eggs and vanilla and mix until the mixture becomes smooth.
In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add the dry ingredients to the wet mixture and mix until smooth.
Add grated carrots, nuts and mix.
Pour the mixture into cupcake molds so that you fill each template until 2/3 of it.
Bake the cupcake for 18 to 22 minutes.
To prepare the cheese cream, in a bowl, whisk the butter until light and creamy.
Add cream cheese and continue to whisk until smooth.
Add the vanilla and powder sugar gradually, and whisk until you get a soft, coherent cream.
Using a decorating bag, put the cheese cream over the cooler cupcake and serve