Carrot Cake Cupcakes With Lemony Cream Cheese Frosting

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3/4 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon 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 teaspoon vanilla extract
• 1 1/2 cups finely shredded carrots (about 2 carrots)
• 1/4 cup finely chopped walnuts
• 4 ounces neufchatel cheese, softened (reduced fat cream cheese)
• 3/4 cup confectioners' sugar
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons finely chopped walnuts

Recipe

• 1 preheat to 350.
• 2 line 12 muffin cups with paper liners.
• 3 in a medium bowl, sift together both flours, baking road, salt and spices.
• 4 in a large bowl, whisk together oil, brown sugar and eggs until well combined.
• 5 then whisk in applesauce, vanilla and carrots.
• 6 add dry ingredients and mix until just del combined.
• 7 stir in walnuts.
• 8 divide batter among muffin cups and bake until done, about 20 minutes.
• 9 cool completely.
• 10 to make frosting:.
• 11 use and electric mixer and beat together the cream cheese, confectioners sugar and lemon zest until smooth and creamy.
• 12 frost cooled cupcakes and sprinkle with walnuts.