Carrot Cake Cupcakes

Step 1

Toast the walnuts: Preheat the oven to 350°F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.

Step 2

Line 2 standard (12-well) cupcake pans with cupcake liners.

Step 3

Mix wet ingredients and carrots: Place the buttermilk, oil, sugar, eggs, vanilla extract, and orange zest together in a bowl and whisk thoroughly. Then stir in the grated carrots.

Step 4

Mix dry ingredients: In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.

Step 5

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.

Step 6

Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake for 19-21 minutes at 350°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.

Step 7

the frosting: 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.