Carrot Cake Cupcakes with Lemon Cream Cheese Frosting

By Lovetocook-3

Carrot cupcakes topped with lemon cream cheese frosting are bomb! These are great for any occasion.

Ingredients

• CUPCAKES:
• 3/4 cup whole-wheat pastry flour or regular whole-wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup canola oil
• 3/4 cup firmly packed light brown sugar
• 2 large eggs
• 1/2 cup natural unsweetened applesauce
• 1/2 teaspoon vanilla extract
• 1 1/2 cups finely shredded carrots (about 2 carrots)
• 1/4 cup finely chopped walnuts
• FROSTING:
• 4 ounces Neufchâtel cheese (reduced-fat cream cheese), softened
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon finely grated lemon zest
• GARNISH:
• 2 tablespoon finely chopped walnuts

Details

Servings 12
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 350°F. 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’ll keep for up to 3 days