Carrot Cake Cupcakes (Moist, Cream Cheese Frosting) - Zest Plate

Ingredients

• 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) vegetable oil
• 1 cup (200g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) unsweetened applesauce, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots (about 3 large carrots)
• 3/4 cup chopped walnuts or pecans (optional)
• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners' sugar
• 1/8 teaspoon salt
• White chocolate carrot toppers (see notes for instructions)
• Finely chopped walnuts or pecans