Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

Carrot Cake Cupcakes with Lemony Cream Cheese Frosting
Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cupcakes: 3/4 c whole wheat pastry flour or regular whole wheat flour

  • 1/2

    cup all purpose flour

  • 1

    tsp baking soda

  • 1/4

    tsp salt

  • 1/2

    tsp ground cinnamon

  • 1/4

    tsp ground nutmet

  • 1/4

    c canola oil

  • 3/4

    c firmly packed brown sugar

  • 2

    large eggs

  • 1/2

    c natural unsweetened applesauce

  • 1/2

    tsp vanilla extract

  • 1 1/2

    cups finely shredded carrots (about 2 carrots)

  • 1/4

    c finely chopped walnuts

  • Frosting: 4 oz Neufchatel cheese (reduced fat cream cheese) softened

  • 3/4

    c confectioners' sugar

  • 1/2

    tsp finely grated lemon zest

  • Garnish: 2 TB finely chopped walnuts

Directions

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a medium bowl, sift together both flours, the baking soda, salt and spices. In a large bowl, whisk together the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts. Divide the batter among the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Cool completely. To make the frosting, use an electric mixer and beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cupcakes and sprinkle with walnuts. The cupcakes should be stored in the refrigerator, where they will keep for up to 3 days. Yield: 12 servings. Per cupcake: 230 calories, 32 g carbs, 4 g protein, 10 g fat (2 g saturated) 1.5 g fiber, 42 mg cholesterol, 220 mg sodium

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