Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

 

These cupcakes are moist, studded with nuts, fragrant with nutmeg and cinnamon, and topped with a velvety cream cheese frosting.

What you will need

3/4 cup whole-wheat pastry flour or regular whole-wheat flour

1/2 cup all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 cup canola oil

3/4 cup firmly packed light brown sugar

2 large eggs

1/2 cup natural unsweetened applesauce

1/2 tsp. vanilla extract

1-1/2 cups finely shredded carrots (about 2 carrots)

1/4 cup finely chopped walnuts

4 oz. Neufchâtel cheese (reduced-fat cream cheese), softened

3/4 cup confectioners’ sugar

1/2 tsp. finely grated lemon zest

2 Tbs. finely chopped walnuts

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