carrot cake cupcakes with lemony cream cheese frosting…..eat smart. Keywords: carrot cake cupcakes, carrot cupcakes, cream cheese frosting, carrot cake dessert. This recipe looks very similar to my all time favorite carrot cake recipe. And you know what I like to do to turn it up a notch?
These carrot cake cupcakes are incredibly soft, light, super moist, and jam-packed with freshly grated carrots. I topped these off with a homemade cream cheese frosting, but you could. Lemon Almond Cupcakes with Cream Cheese Frosting and Gingerbread Men. You can have carrot cake cupcakes with lemony cream cheese frosting…..eat smart using 19 ingredients and 13 steps. Here is how you achieve it.
Ingredients of carrot cake cupcakes with lemony cream cheese frosting…..eat smart
- Prepare 3/4 cup of whole wheat or whole wheat pastry flour.
- You need 1/2 cup of all purpose flour.
- Prepare 1 tsp of baking soda.
- You need 1/4 tsp of salt.
- It’s 1/2 tsp of ground cinnamon.
- It’s 1/4 tsp of ground nutmeg.
- Prepare 1/4 cup of canola oil.
- Prepare 3/4 cup of firmly packed light brown sugar.
- Prepare 2 large of eggs.
- Prepare 1/2 cup of natural unsweetened applesauce.
- It’s 1/2 tsp of vanilla extract.
- Prepare 1 1/2 cup of finely shredded carrots….about 2 carrots.
- It’s 1/4 cup of finely chopped walnuts.
- It’s 1 of Frosting.
- You need 4 oz of neufchatel cheese,…..or reduced fat cream cheese softened.
- Prepare 3/4 cup of confectioners sugar.
- You need 1/2 tsp of finely grated lemon zest.
- You need 1 of Garnish.
- It’s 2 tbsp of finely chopped walnuts.
Carrot cake cupcakes are the tastiest way to incorporate a dose of veggies into a sweet treat — especially when there's a swirl of cream cheese frosting piled on top. These cupcakes are as easy as can be, requiring just one bowl and a whisk to make the batter. Even the kids can help here! These spiced carrot cake cupcakes are perfectly moist.
carrot cake cupcakes with lemony cream cheese frosting…..eat smart instructions
- preheat oven to 350. line 12 muffin cups with paper liners.
- in medium bowl, sift together both flours, baking soda, salt, and spices.
- in large bowl whisk together oil, brown sugar, and eggs until well combined.
- whisk in applesauce, vanilla, and carrots.
- add dry ingredients and mix until just combined.
- stir in walnuts.
- divide batter between muffin cups.
- bake about 20 minutes.
- transfer to wire rack to cool.
- Frosting.
- use electric mixer, beat together cream cheese, confectioners sugar, and lemon zest until smooth and creamy.
- frost cupcakes and sprinkle with walnuts.
- can be stored in refrigerator for 3 days.
The cream cheese frosting and crunchy chopped pecans is the perfect finishing touch! Okay, I know we've still got a ways but it's been starting to warm up, and did you know Easter. The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
