Carrot cupcake with orange cream cheese frosting

Attempted this recipe by Martha recently. This makes a moist and fluffy cupcake hitch tastes even better the next day. I've made some minor changes to the spices, sugars and frosting.

Carrot Cupcakes (12 cupcakes)

42g walnuts toasted and finely chopped
213g plain flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2  teaspoon ground cinnamon
225g carrots, peeled and grated
75g (1.5) eggs, room temperature
40ml buttermilk (= 40ml milk + 1 1/2tsp white vinegar)
1/2 teaspoon pure vanilla extract
100g sugar
100g brown sugar
180ml canola oil
1/4 tsp ground ginger

Preheat oven to 350ºF (175ºC). Line your muffin pans with muffin paper liners. 

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.

Mix grated carrots with the eggs, buttermilk, vanilla, sugar, oil and ginger in a large bowl; whisk until combined. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Then fold in the walnuts.

Divide batter into the muffin cups and bake for 20-25 minutes. Transfer muffins to a wire rack and allow to cool. Spread frosting (below) on the cupcakes and either eat or store in an airtight container in the fridge (will last up to 3 days).

Orange Cream-Cheese Frosting

40g unsalted butter, room temperature
240g cream cheese, room temperature
70g confectioner’s sugar, sifted
3/4 teaspoon finely grated orange zest

In the bowl of an electric mixture fitted with a paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, another 2 minutes, scraping down the sides of the bowl as needed. Add remaining ingredients and beat for 5 minutes. Frosting can be kept at room temperature, covered with plastic wrap, for up to 2 hours.