Carrot Ginger Cupcakes | TasteToronto

Ingredients

• 1 1/3 cups all-purpose flour, sifted
• 2 teaspoons milk powder
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs, room temperature
• 1/2 cup whole milk
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 1 1/3 cups grated carrot
• 1/3 cup chopped walnuts
• 2 tablespoons finely chopped candied ginger, plus additional to top
• 180 grams cream cheese, room temperature
• 90 grams unsalted butter, room temperature
• 3 cups icing sugar
• 1 teaspoon vanilla extract