Carrot Cake Cupcakes with Maple Cream Cheese Frosting


Tweaked from 101 Cookbooks, these cupcakes actually contain barely any sugar at all. They're sweetened with dates and ripe bananas, but you'd never guess it from the taste. They're topped with a smear of fluffy, maple-spiked cream cheese frosting. You'll fold in just enough whipped cream to give it cupcake-worthy airiness without losing the tang of the cream cheese. The verdict? Excited exclamations of, "It's like cheesecake whipped cream!" Try it, you'll be excited, too. - MigrantKitchen

What you will need

2 cups whole wheat pastry flour

2.5 teaspoons baking powder

2 teaspoons cinnamon

3/4 cup walnuts, chopped

1/2 cup dried dates, finely chopped into a paste (think the consistency of a Clif Bar)

3 bananas, very ripe

3 medium carrots, grated

1/2 cup Greek yogurt

1 1/2 teaspoons vanilla extract

3 tablespoons dark brown sugar

1 stick butter (add 1/2 teaspoon salt if using unsalted butter)

2 eggs

1 package cream cheese

1/2 pint heavy whipping cream

4 tablespoons maple syrup

1 tablespoon white sugar

1 teaspoon vanilla extract


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