Carrot Cupcakes with Cream Cheese Frosting

Photo: Carrot Cupcakes with Cream Cheese Frosting

TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 20 min
 
YIELD: 12 cupcakes (1 cupcake = 1 serving)
LEVEL: Easy

ingredients

  • 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
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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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5

Newest Ratings and Reviews

Read all 4 reviews

  • on December 01, 2012

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    I have made these for Mother's Day and a few other times. They're AMAZING. The lemon zest in the icing really brightens the flavor.

    people found this review Helpful.
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  • on October 18, 2012

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    My husband and I love these. I have even add 2 tablespoons of crushed pineapple. I couldn't find whole wheat pastry flour. So I sifted my regular whole wheat flour twice.

    people found this review Helpful.
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  • on March 25, 2012

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    I did not like Carrot Cake until I made Ellie's Carrot Cupcakes.
    We love them, I have made this recipe several times and made them last night using organic sugar and molasses.Even better than brown sugar, make your own with dark strap molasses.The frosting is so good, I would recommend anybody to try this recipe.

    people found this review Helpful.
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