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Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

Nov 21, 2012

Carrot Cake Cupcakes with Lemony Cream Cheese Frosting
Recipe type: desserts
Prep time: 
Cook time: 
Total time: 
Serves: 12
While typical store-bought cupcakes can pack up to 600 calories each, this lightened-up version is just 230 calories per cupcake.
  • ¾ C. whole-wheat flour
  • ½ C. all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. Himalayan Salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ C. canola or coconut oil
  • ¾ c. firmly packed brown sugar
  • 2 large eggs
  • ½ C. natural unsweetened applesauce
  • ½ t. PURE vanilla extract
  • 1½ C. finely shredded carrots (about 2 carrots)
  • ¼ C. finely chopped walnuts (plus 2 Tbs. for garnish)
  • 4 oz. reduced-fat cream cheese, softened
  • ¾ C. confectioners' sugar
  • ½ tsp. finely grated lemon zest
  1. Preheat oven to 350.
  2. Line 12 muffin cups with paper liners.
  3. In a medium bowl, sift together both flours, the baking soda, salt and spices and set aside.
  4. In a large bowl, whisk together the oil, brown sugar and eggs until well combined.
  5. Whisk in the applesauce, vanilla and carrots.
  6. Add the dry ingredients and mix until just combined.
  7. Stir in the walnuts.
  8. Divide the batter among the muffin cups.
  9. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes.
  10. Cool completely.
  11. To make the frosting, use an electric mixer and beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy.
  12. Frost the cupcakes and sprinkle with walnuts.
  13. The cupcakes should be stored in the refrigerator, where they'll keep for up to 3 days.
  14. (recipe from Ellie Krieger)


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