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CARROT CAKE CUPCAKES with Lemony Cream Cheese Cupcakes


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  • 3/4 C whole wheat flour
  • 1/2 C all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 C canola oil
  • 3/4 C firmly packed brown sugar
  • 2 large eggs
  • 1/2 C unsweetened appleauce
  • 1/2 tsp vanilla
  • 1 1/2 C finely shredded carrots
  • 1/2 C finely choppped walnuts
  • 4 oz reduced-fat cream cheese
  • 3/4 C powdered sugar
  • 1/2 tsp finely grated lemon zest
  • 4 oz Neufchatel cheese (reduced fat cream cheese)
  • 3/4 C powdered sugar
  • 1/2 tsp finely grated lemon zest



Step 1

Preheat oven to 350 deg. Line 12 muffin cups with paper liners.

In a medium bowl, sift together both flours, the baking soda, salt and spices. In a large bowwl, 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 elecric mixer and beat together the cream cheese, confections' sugar and lemon zest until smooth and creamy. FFrost the cupcakes sand sprinkle wih walnuts. The cupcakes should be sored inthe refrigerator, where they'll keep for up to 3 days.

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