Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
2. Step
Make the carrot cupcake batter: In a food processor, process the carrots until finely chopped.
3. Step
In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
4. Step
In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
5. Step
In a small bowl, beat together the eggs and vanilla.
6. Step
Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
7. Step
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
8. Step
Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
9. Step
Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
10. Step
Add the cooled instant espresso and cold brew and beat on low speed until smooth.
11. Step
Fold in the carrots and Fisher Walnuts until evenly incorporated.
12. Step
Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
13. Step
Meanwhile, make the vanilla latte buttercream frosting: In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
14. Step
In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar at a time, beating on low speed between each addition until just incorporated.
15. Step
Add the vanilla, salt, and cooled instant espresso, and mix on low speed until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
16. Step
Make the spiced candied walnuts: Line a baking sheet with parchment paper.
17. Step
In a medium saucepan over medium-high heat, combine the butter and sugar, and cook, stirring constantly, until light brown in color, about 3 minutes. Add the Fisher Walnuts and toss until fully coated. Remove the pot from the heat.
18. Step
In a small bowl, whisk together the cinnamon, allspice, ginger, and salt.
19. Step
Sprinkle the spice mixture over the walnuts and toss until evenly coated.
20. Step
Spread the candied walnuts on the prepared baking sheet in an even layer and let cool completely, 10 minutes.
21. Step
To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Top each cupcake with a few candied walnuts.
