Carrot Cupcakes with Cream Cheese Frosting - a perfect treat for all the kids in your life. A wholesome cupcake with delicious carrot frosting topped with sprinkles, this is a fun way to spend the afternoon playing with your kids.
Carrot Cupcakes with Cream Cheese Frosting is a healthy dessert recipe that can be enjoyed by kids and adults alike. It is an easy to make and absolutely delicious dish.
Carrot Cupcakes with Cream Cheese Frosting
Ingredients
- ¾ cup whole-wheat pastry flour
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup canola oil
- ¾ cup firmly packed light brown sugar
- 2 large eggs
- ½ cup natural applesauce
- ½ teaspoon vanilla
- 1 ½ cups finely shredded carrots (about 2 medium carrots)
- ¼ cup plus 2 tablespoons finely chopped walnuts
- 4 ounces ⅓ fat cream cheese (recommended: Neufchatel)
- ¾ cup confectioners' sugar, sifted
- ½ teaspoon finely grated lemon zest
Directions
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in ¼ cup of the chopped walnuts.
- Divide the batter between 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. The cupcakes should be stored in the refrigerator.
- The cupcakes were absolutely delicious. They were moist and the frosting was rich and creamy. I will definitely make these again, they are a favorite of mine. I would like to try them with chocolate chips in the batter next time, but I am sure they will be just as good with buttercream frosting.
Carrot Cupcakes with Cream Cheese Frosting
Ingredients
- ¾ cup whole-wheat pastry flour
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup canola oil
- ¾ cup firmly packed light brown sugar
- 2 large eggs
- ½ cup natural applesauce
- ½ teaspoon vanilla
- 1 ½ cups finely shredded carrots about 2 medium carrots
- ¼ cup plus 2 tablespoons finely chopped walnuts
- 4 ounces ⅓ fat cream cheese recommended: Neufchatel
- ¾ cup confectioners' sugar sifted
- ½ teaspoon finely grated lemon zest
Instructions
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in ¼ cup of the chopped walnuts.
- Divide the batter between 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. The cupcakes should be stored in the refrigerator.
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