Carrot Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with Cream Cheese Frosting
- Level: Easy
- Yield: 10 cupcakes
-
- Nutritional Analysis
- Per Serving
- Calories
- 277 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 45 milligrams
- Sodium
- 263 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Total: 1 hr 10 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 20 min
- Level: Easy
- Yield: 10 cupcakes
-
- Nutritional Analysis
- Per Serving
- Calories
- 277 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 45 milligrams
- Sodium
- 263 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Total: 1 hr 10 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 20 min
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.
Looking for Something Else?
fresh4est
The sweetness of the frosting is needed for these cupcakes to taste like dessert. Even so I used less sugar and more lemon. (I love lemon!) Next time I'll use more carrot because I love carrots and these didn't make carrot the star. I'll also squeeze some lemon into the batter to remove the off flavor of the baking soda (which was evident in the final product), or I may just mix soda and powder, which sometimes works, too. my family's reviews were between 5 and 8 out of 10. Good enough to make again, while playing around a bit. A good, basic recipe. This batter isn't sickly sweet like most cupcakes, and the texture is great!
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