Carrot Cake Cupcakes w/Lemony Cream Cheese Frosting

By Treebs

Ellie Krieger

Ingredients

• FOR THE CUPCAKES:
• 3/4 cup 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 nutmeg
• 1/4 cup firmly packed light brown sugar
• 2 lg eggs
• 1/2 cup natural unsweetened applesauce
• 1/2 tsp vanilla extract
• 1 1/2 cups finely shredded carrots (about 2 carrots)
• 1/4 cup finely chopped walnuts
• FOR THE FROSTING:
• 4 oz Neufchatel cheese (reduced-fat cream cheese), softened
• 3/4 cup confectioners' sugar
• 1/2 tsp finely grated lemon zest
• FOR GARNISH:
• 2 tbsp finely chopped walnuts

Preparation

Step 1

1.) Preheat the oven to 350 degree F. Line 12 muffin cups with paper liners.

2.) 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.

3.) Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

4.) To make the frosting, with an electric mixer, beat together the cream cheese, confectioners' sugar, and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts. The cupcakes should be stored in the refrigerator, where they will keep for about 3 days.