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Recipes - Carrot Cupcakes with cream cheese frosting

Recipe Name

Carrot Cupcakes with cream cheese frosting

 Submitted by SusieQ8
Recipe Description low fat cupcake with vegtables and fruit - very moist
Quantity 12 Quantity Unit Servings  
Prep Time (minutes) 10 Cook Time (minutes) 16 Ready In (minutes) 26
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3/4
cupWhole Wheat Pastry Flour, Bobs Red Mill
1/2
cupflour unbleached
1
teaspoonbaking soda
1/4
teaspoonsalt
1/2
teaspooncinnamon, ground
1/4
teaspoonnutmeg, ground
1/4
cupcanola oil
3/4
cup, packedfirmly packed light brown sugar
2
largeeggs
1/2
cupapplesauce natural
1/2
cupapplesauce natural
1/2
teaspoonvanilla extract
1
1/2
cups gratedCarrots, raw
1/4
cup, choppedwalnuts (minced or finely chopped
2
tablespoonswalnuts (minced or finely chopped
4
ouncesneufchatel cheese 1/3 fat cream cheese
3/4
cup, unsiftedconfectioners sugar - sifted
1/2
teaspoonLemon zest
Steps
Sequence Step
1Preheat oven 350 degrees. Line 12 muffin cups with paper liners. Sift together first 6 ingredients. In large bowl,whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add dry ingredents and mix until combined. Stir in 1/4 c. chopped walnuts. Divide batter into 12 muffin cups. Bake until toothpick comes out clean, approx. 20 min. Transfer to wire rack. Frosting: With electric mixer, beat cream cheese, confectoners'' sugar and lemon zest until smooth and creamy. Frost cooled cupcakes and sprinkle with remaining 2 tbls. chopped walnuts. Store cupcakes in refrigerator.






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