Ingredients
Makes 10
Dry ingredients
Wet ingredients
To decorate
Method
- Preheat the oven to 180°C. Line a cupcake tray with cupcake cases.
- Add all the dry ingredients to a large bowl and mix until combined, or until there are no big lumps. Next add in all the wet ingredients and mix until just combined.
- Spoon the batter evenly into the cupcake cases in the tray.
- Bake in the oven for 15–20 minutes, or until a skewer can be inserted into one and comes out clean. The cupcakes should still be moist from the carrot.
- Cool the cupcakes in the tray for 5 minutes then turn out onto a wire rack.
- To make the frosting, add the cream cheese and butter to a bowl or stand mixer. Cream until just combined. Add the sugar and mix until just combined. If you overmix the frosting, it will become loose and may not hold its shape. Add more icing sugar for a firmer frosting.
- Use a piping bag with a star nozzle to pipe the frosting onto the cooled cupcakes. Alternatively, use a knife to spread the frosting on the cupcakes. Sprinkle with the chopped walnuts and dust with cinnamon. Enjoy immediately or store in an airtight container in the fridge up to 3 days. Allow cupcakes to come to room temperature before serving.
