Carrot Cupcakes with Cream Cheese Frosting

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I want to share the substitutions that worked for me that gave a soft and delicious cupcake taste instead of a dense muffin texture in most of the reviews that used whole wheat flour substitution: the 3/4 cup whole-wheat pastry flour was substituted with "White Lily" soft winter-wheat all-purpose flour (this flour has a low protein content and therefore will give lighter baked cakes the 1/2 cup all-purpose flour was replaced with white whole wheat flour.

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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.

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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.

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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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SOOO GOOD!!!!!!!!! I make a batch of them every sunday for a go-to breakfast in the morning with a tall glass of milk. I don't frost them, there is no need too. If you double it and make a cake with it make sure to put the carrots in a paper towel and squeez it or else it will become watery in the middle.

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personally I didn't really care for it. It was dense and was only saved by the frosting.

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These are SO delicious and moist. If I didn't know any better, I honestly wouldn't believe these were a healthier version. I was nervous to try this recipe because I've never baked anything that used applesauce as a substitute, but now that I have I wish I had done it sooner. This recipe went straight into my personal cookbook.

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one of my all time favorite recipes!

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Delicious!!! Quick and easy, very tasty, and very healthy. Of course, without the icing. 25 little muffins eaten in the blink of an eye.

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I love this recipe. I've done different variations. I'll substitute various vegetables with the carrots. For example, I just used 1 cup of squash and 1/2 cup of frozen spinach (make sure to defrost and squeeze out the water, and it still turned out delicious! This recipe is perfect for my little tot, who won't eat spinach any other way!