Carrot Cake Cupcakes {Cream Cheese Frosting}

Name: Carrot Cake Cupcakes {Cream Cheese Frosting}
Ingredients: 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); 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

"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 c…..."

INGREDIENTS

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2 cups all purpose flour (or pastry flour if you have it) (190g)

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¾ teaspoon baking soda

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¾ teaspoon baking powder

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1 ½ teaspoons cinnamon

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3/4 teaspoon kosher salt

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3 eggs (150g)

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1 2/3 cups granulated sugar (330g)

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1 ¼ cup vegetable oil (255g)

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2 tablespoons lemon juice

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1 cup shredded carrots, packed (250g)

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½ cup toasted walnuts, chopped (90g)

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20 oz cream cheese (not light, not whipped), room temperature

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1 cup butter (2 sticks), room temperature

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2 cups powdered sugar (220g)

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2 tablespoons lemon juice (20g)

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1 teaspoon vanilla extract

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toasted walnuts, chopped, for garnish, optional

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50g marzipan, optional

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