How to make Carrot Cupcakes with Cream Cheese Frosting

To make Carrot Cupcakes with Cream Cheese Frosting is easy and quick

Ingredients of Carrot Cupcakes with Cream Cheese Frosting:

  • ahalf teaspoon finely grated lemon zest
  • third quarter cup confectioners’ sugar, sifted
  • Neufchatel, at room temperature
  • 4 ounces low-fat cream cheese, such as
  • quarter cup plus 2 tablespoons finely chopped walnuts
  • ahalf teaspoon vanilla extract
  • ahalf cup natural applesauce
  • 1 ahalf cups finely shredded carrots (about 2 medium carrots, peeled)
  • 2 large eggs
  • quarter cup canola oil
  • third quarter cup firmly packed light brown sugar
  • Pinch ground nutmeg
  • ahalf teaspoon ground cinnamon
  • aquarter teaspoon fine salt
  • 1 teaspoon baking soda
  • ahalf cup all-purpose flour
  • third quarter cup whole-wheat pastry flour
How to make Carrot Cupcakes with Cream Cheese Frosting:

How to make Carrot Cupcakes with Cream Cheese Frosting:

How to make Carrot Cupcakes with Cream Cheese Frosting:

  1. Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
  2. 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.
  3. 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.
  4. 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.)
  5. 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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