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1
Preheat oven to 350u00b0F. Line or grease a standard cupcake pan. In a large bowl, sift together dry ingredients (flour, baking powder, baking soda, ground cinnamon, kosher salt, ground ginger, cloves).
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2
In another bowl, beat together eggs and sugars until well-combined and slightly fluffy. Whisk in buttermilk and vanilla. Whisk in oil. I like to pour in the oil slowly while constantly whisking, so it's well-emulsified. Fold in carrots, raisins and roughly chopped pistachios. Incorporate the dry ingredients into the wet ingredients in 3 additions. Do not overmix.
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3
Divide batter evenly among muffin cups, filling about 3/4 of the way up. Bake on the center rack of the oven for about 16-20 minutes, rotating half-way through, or until a tooth pick inserted into the center comes out clean. Allow to cool for 5-10 minutes, then turn out onto a wire rack and cool completely.
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4
As the cupcakes cool, prepare the frosting. In a standing mixer fitted with a paddle attachment, beat together the cheeses and butter over medium speed until light and fluffy. Incorporate sugar in 3 additions, starting on low and increasing speed as the sugar becomes incorporated. Stir in salt and vanilla.
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5
If desired, transfer frosting to a piping bag fitted with a wide, round tip. Chill in the fridge for 20-30 minutes, so the frosting holds its shape better when decorating. Pipe frosting onto cakes in a circular pattern, working from the outside in. Lightly sprinkle frosted cupcakes with the finely chopped pistachios. Enjoy.
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6
Note: For a buttermilk substitute, mix together 1/4 cup of regular milk with 3/4 teaspoon of white vinegar and allow to sit while preparing the other ingredients.
