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Carrot Cupcakes With Cream Cheese Frosting

Posted: Thursday, November 26th, 2015
Serves: 12

• 1/4 cup canola oil
• 2 large eggs
• 1 tsp baking soda
• 1/4 tsp fine salt
• 1/2 tsp ground cinnamon
• Pinch ground nutmeg
• 1/2 cup all-purpose flour
• 1/2 tsp vanilla extract
• 4 oz low-fat cream cheese
• 1½ cups shredded carrots
• 1/2 cup natural applesauce
• 3/4 cup whole-wheat pastry flour
• 6 Tbsp chopped walnuts
• 3/4 cup packed brown sugar
• 3/4 cup confectioners' sugar
• 1/2 tsp grated lemon zest

Preparation: 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 4 Tbsp walnuts and the rest of 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. Adapted from foodnetwork.com