Carrot-Date Cupcakes

By courtneyepowell

Ingredients

• 1 cup pitted dates
• 1 1/4 cups whole-wheat pastry flour
• 1/3 cup wheat germ
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 1/2 cups shredded carrot
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/3 cup softened cream cheese
• 2 tablespoons maple syrup

Details

Servings 10

Preparation

Step 1

Soak 1 cup pitted dates in 1 cup boiled water for 15 minutes. Add dates and water to a blender. Puree into a paste. Heat oven to 350° F. In a bowl, mix 1 1/4 cups whole-wheat pastry flour, 1/3 cup wheat germ, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In another bowl, lightly beat 2 eggs. Stir in date puree, 1 1/2 cups shredded carrot, 1/4 cup canola oil, and 1 teaspoon vanilla extract. Add wet ingredients to the dry. Stir till just combined. Pour into 10 greased muffin cups. Bake 20 minutes. Mix 1/3 cup softened cream cheese with 2 tablespoons maple syrup. Spread on cooled cakes.