Carrot Cupcakes With Cream Cheese Frosting

Our moms group had a group 1st birthday party last weekend, Ivy still has 1 week and a bit to go until her actual birthday. We went to Chuck E Cheese I not sure if Ivy or I? had more fun :) I decided to make carrot cupcakes for the babes, a little more healthy than the cake you can order there. These cupcakes really taste like carrot cake they are perfect pair for the weather and sigh.....snow we have here :P

 If you have a little leftover batter in your bowl make yourself a little pancake mmm so tasty and the carrot bits stay a bit crunchy. It was sweeter than a usual pancake but, yup I am going to say it the best pancake I have ever had!

This is a shot of Ivy and I in the "Ticket Blaster" it is basically a wind tunnel that blows tickets you try to grab, her tutu caught a ton, haha!

 This recipe is Ellie Krieger's and it has walnuts in it which I ommited for the kids, my preference would be pecan anyways. If you want a stiff icing for piping use less icing sugar. I am so used to adding more icing sugar to stiffen an icing with cream cheese the more you add the slacker it gets hmm had no idea?

• 3/4 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• Pinch ground nutmeg
• 3/4 cup firmly packed light brown sugar
• 1/4 cup canola oil
• 2 large eggs
• 1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
• 1/2 cup natural applesauce
• 1/2 teaspoon vanilla extract
• 1/4 cup plus 2 tablespoons finely chopped walnuts
• 4 ounces low-fat cream cheese, such as
• Neufchatel, at room temperature
• 3/4 cup confectioners' sugar, sifted
• 1/2 teaspoon finely grated lemon zest

Directions

Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.

Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter among 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. Store any leftovers in an airtight container in the refrigerator.)

Serves: 12; Calories: 230; Total Fat: 10 grams; Saturated Fat: 2 grams; Monounsaturated fat: 3.5g; Polyunsaturated fat: 3g; Protein: 4 grams; Total carbohydrates: 32 grams; Fiber: 1.5 grams; Cholesterol: 42 milligrams; Sodium: 220 milligrams

Comments

[NanaLinda]

These little beauties are truly the most delicious carrot cakes I've ever had; and I've had a lot! Yummmm !!!