Carrot-Walnut Cupcakes de Yaz

Description

Procedure:

For the cupcakes:

1. Preheat the oven to 350F. Line a 24-cup muffin pan with paper liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
3. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil (or veggie oil), and vanilla in a large bowl until smooth.
4. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts, and candied ginger with a rubber spatula.
5. Divide the batter among the prepared muffin cups. Bake until the tops spring back when gently pressed, about 20 minutes.
6. Remove the cupcakes from the pan and let cool completely on a rack.

  For the candied walnuts:

1. Combine the sugar and water in a medium saucepan and bring to boil.
2. Reduce the heat to a simmer, add the walnuts and simmer until glossy, about 5 minutes, Remove with a slotted spoon and place on a baking sheet.
3. Let the candied walnuts cool.

  For the frosting:

1. Beat the butter, cream cheese, vanilla, and salt in a large bowl with a mixer on medium-high speed until smooth.
2. Beat in the confectioners’ sugar on low speed, increase the speed to medium-high and beat until fluffy, 3 minutes.
3. Spread or pipe the frosting on the cupcakes Top with the candied walnuts.