Carrot Ginger Cupcakes 9 Steps
Preheated oven to 350°F.
In a medium mixing bowl, combine the sifted all-purpose flour, milk powder, baking soda, kosher salt, ground cinnamon and ground nutmeg in a bowl, whisk until even and set aside.
In another mixing bowl, combine the eggs with the brown sugar as well as granulated sugar and whisk until smooth. Add in the vegetable oil, as well as the milk and continue to whisk until even.
Incorporate the dry ingredients into the wet ingredients one half at a time and mix until even.
Mix in the grated carrots, chopped walnuts and finely chopped candied ginger.
Using a 1.5 ounce scoop, portion the batter evenly into a 12 piece muffin tin that has been greased or lined with paper liners. Bake for 25-28 minutes or until a toothpick inserted into the centre comes out clean. Remove from oven and allow to cool completely before frosting.
To prepare the frosting, using the paddle attachment of a stand mixer, cream the room temperature butter for 1 minute until fluffy, then add in the cream cheese, vanilla extract as well as salt and mix for another minute until incorporated, scraping down the sides as necessary.
Add in the icing sugar, 1 cup at a time, begin with the mixer speed on low until all the sugars have been incorporated and then turn to high, mix for 2 minutes until light and fluffy, once again scraping down the bowl as necessary.
Frost each cupcake as desired and top with an additional sprinkle of the candied ginger. The cupcakes are good to be kept at room temperature for 1 day or refrigerated in an airtight container for 3 days.