Carrot Cupcakes with Vanilla Cream Filling

Steps

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Grate the carrot and chop the toasted walnuts before you start mixing.
2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3. In a large bowl, whisk the brown sugar, canola oil, eggs and half of the vanilla until smooth and glossy.
4. Stir the flour mixture into the egg mixture just until no dry streaks remain, then fold in the carrot and walnuts.
5. Divide the batter among the 12 liners, about two-thirds full. Bake 18 to 22 minutes, until a toothpick in the center comes out clean.
6. Cool the cupcakes in the pan 5 minutes, then move them to a rack and cool completely, about 45 minutes.
7. For the filling, beat the cream cheese, powdered sugar and the remaining half of the vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture. Chill until needed.
8. With a small knife or apple corer, cut a cone about 1 inch deep from the top of each cooled cupcake and set the tops aside.
9. Spoon or pipe the vanilla filling into each hollow, letting a swirl rise above the top, then press the trimmed cone lightly back on or serve with the swirl showing. Keep leftovers refrigerated.