4 Videos | Photo: Carrot Cupcakes with Cream Cheese Frosting Recipe
Ingredients
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- 3/4 cup firmly packed light brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
- 1/2 cup natural applesauce
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons finely chopped walnuts
- 4 ounces low-fat cream cheese, such as
- Neufchatel, at room temperature
- 3/4 cup confectioners' sugar, sifted
- 1/2 teaspoon finely grated lemon zest
Directions
Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
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 remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.)
Per serving: Calories: 277; Total Fat: 12 grams; Saturated Fat: 3 grams; Monounsaturated fat: 4.3 grams; Polyunsaturated fat: 3.9 grams; Protein: 5 grams; Total carbohydrates: 39 grams; Fiber: 2 grams; Cholesterol: 45 milligrams; Sodium: 263 milligrams
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By cookingrocks!
on December 25, 2012
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Delicious cupcakes! They were just the exact taste of carrot cake i was looking for and yet still without all the fat. I did add more nutmeg, cinnamon, and more shredded carrots for the stronger flavor and it came out great just the way I like it. I did the frosting without the lemon zest, substituting some of the confectioners sugar with Splenda and it was still delicious.
By jadique
Edmonton, Canada
on November 21, 2012
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I love these cupcakes I made them for my daughters first birthday. I made myself a pancake with my extra batter, it was one of the best pancakes I have ever had! The carrots stay a bit crunchy oh my so delish! If you want a stiffer icing for piping stars or something on top the key is to use less icing sugar the more you add to the cream cheese the looser the icing becomes. That is opposite to what I am used to and I ruined a batch of icing by adding too much icing sugar.
By fatimavh
on November 13, 2012
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So easy, So delicious. The kids and I love to make'm together. Everybody loves them. It's a hit!
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