Carrot Cake Cupcakes (Cream Cheese Frosting)

These are the moistest, most delicious Carrot Cake Cupcakes that I have ever had! They have a little crunch from toasted walnuts and the perfect hint of cinnamon! Topped with an impossibly creamy cream cheese frosting and an adorable baby marzipan carrot!

Yield: 24 Cupcakes

For the Carrot Cake:
  • 2 cups all purpose flour (or pastry flour if you have it) (190g)
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • 3/4 teaspoon kosher salt
  • 3 eggs (150g)
  • 1 2/3 cups granulated sugar (330g)
  • 1 ¼ cup vegetable oil (255g)
  • 2 tablespoons lemon juice
  • 1 cup shredded carrots, packed (250g)
  • ½ cup toasted walnuts, chopped (90g)

For the Cream Cheese Frosting & Finishing:
  • 20 oz cream cheese (not light, not whipped), room temperature
  • 1 cup butter (2 sticks), room temperature
  • 2 cups powdered sugar (220g)
  • 2 tablespoons lemon juice (20g)
  • 1 teaspoon vanilla extract
  • toasted walnuts, chopped, for garnish, optional
  • 50g marzipan, optional

For full instructions kindly visit americanheritagecooking.com.

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