Add <quantity>180<unit>g</unit></quantity> of sifted powdered sugar and <quantity>180<unit>g</unit></quantity> of softened cream cheese to the bowl of a stand mixer

Add <quantity>90<unit>g</unit></quantity> of softened unsalted butter, the zest of <quantity>1</quantity> lemon and <quantity>2<unit>g</unit></quantity> of salt

Add the paddle attachment and mix on medium speed until light and smooth

Scrape the sides and bottom of the bowl, and mix until homogeneous and fluffy

Transfer the frosting to a piping bag with a piping tip. The cream cheese frosting is ready

Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Add <quantity>85<unit>g</unit></quantity> of all-purpose flour and <quantity>1<unit>g</unit></quantity> of cinnamon powder

Add <quantity>3<unit>g</unit></quantity> of baking powder and <quantity>2<unit>g</unit></quantity> of baking soda

Grate nutmeg to taste and sift the dry ingredients

Add <quantity>1</quantity> egg and <quantity>40<unit>g</unit></quantity> of Greek yogurt

Add <quantity>10<unit>ml</unit></quantity> of lemon juice and <quantity>60<unit>ml</unit></quantity> of vegetable oil

Add <quantity>100<unit>g</unit></quantity> of brown sugar and a pinch of salt

Add <quantity>15<unit>g</unit></quantity> of crushed walnuts and <quantity>100<unit>g</unit></quantity> of grated carrots

Whisk until combined

Add the dry ingredients and gently fold well. Do not overmix

Line a cupcake pan with muffin liners. Pour in the batter to fill 3/4 of the lines to allow space to expand

Bake for 20m or until a toothpick inserted in the center comes out clean

Let the cupcakes cool down to room temperature before piping the Cream Cheese Frosting. The carrot walnut cupcakes are ready

Enjoy!