Carrot Cake Cupcakes

配料

Here’s what you’ll need:

1 ⅓ cup all purpose flour (166g)

2 tbsp cornstarch (16g)

1 tsp baking powder (4g)

½ tsp baking soda (2g)

½ tsp fine salt (2g)

1 ½ tsp ground cinnamon (4g)

½ tsp ground ginger (2g)

¼ tsp ground allspice (1g)

¼ tsp ground nutmeg (1g)

½ cup vegetable oil (120ml)

1 cup + 2 tbsp dark brown sugar (223g)

2 eggs + 1 egg white (room temperature)

⅓ cup sour cream (80g)

Vanilla extract to taste

1 ½ cups peeled & finely grated carrots (215g)

For the Cream Cheese Frosting:

8oz softened cream cheese (224g)

½ cup unsalted room temperature butter (113g)

400g powdered sugar

Vanilla extract to taste

Tiny pinch of fine salt

For the Topping:

Optional: crushed walnuts (to taste)

The full recipe is on my Osta (linked in my bio) or you can comment “recipe” and I’ll send it right to you!