Instructions
For the cupcakes
- Preheat the oven to 170C/340F. Line a 12 hole muffin tin with large cupcake/muffin liners.
- Mix oil, buttermilk, sugars, vanilla and egg in a large jug. Add in the carrots and stir to combine. Set aside.
- In a separate large bowl, mix together the flour, baking powder, bicarb, salt and spices. Add in the dry ingredients and fold to combine. Tip in the broken walnuts and fold in.
- Spoon or scoop the cake mixture evenly between the cases. Bake for 20-25 minutes until springy to touch and a toothpick inserted into a cupcake comes out clean. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
For the icing and decoration
- Beat the butter in a large mixing bowl for at least 5 minutes until pale and fluffy. Add in the sugar and vanilla and beat again until fluffy.
- Soften the cream cheese a little with a spoon or spatula, then add it to the buttercream and beat to combine. Transfer to a piping bag fitted with a star nozzle.
- Pipe swirls of cream cheese icing over each of the cupcakes, then decorate with some extra chopped walnuts and a sprinkling of extra cinnamon if you wish. Enjoy!
