For the Cupcakes
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp freshly grated ginger
- 40g vegetable oil
- 2 large eggs
- 190g brown sugar
- 130g mashed banana
- 140g finely grated carrot
For the Cream Cheese Frosting
- 230g cream cheese
- 90g Kerrygold Original Irish Butter
- 1 tsp vanilla essence
- 1 grated lemon zest
- 200g icing sugar (for sweetness, adjust to your liking)
For the CupcakesPreheat the oven to 175°C and line a muffin tin with liners.
While the oven heats, in a bowl combine the flour, baking soda, salt, cinnamon and nutmeg powder. Whisk together and set aside.
In a separate bowl, whisk together the eggs, oil and sugar, then add in the grated ginger, mashed banana and carrots. Stir to combine, then add in the flour and stir again.
Coop the mixture into the muffin holders until 3/4 way full and bake in the oven for 20 minutes.
For the Cream Cheese FrostingIn the meantime, make your frosting by adding the cream cheese, butter, vanilla and zest to a stand mixer with a creaming attachment.
Once everything is smooth, add in the sifted icing sugar and stir again until smooth.
Pipe onto your cupcakes once they've cooled completely and enjoy!
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