Carrot Cupcakes with Maple Cream Cheese Frosting
by:
Carrot cake cupcakes.
ingredients
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serves: 12
3/4 cup whole wheat pastry flour, sifted
1/2 cup unbleached all-purpose flour, sifted
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
2 tbsp neutral-flavored oil, such as canola
1/2 cup Sucanat or firmly packed light brown sugar
2 large eggs
1/2 cup + 2 Tbsp unsweetened applesauce
1/2 tsp pure vanilla extract
1 1/2 cup finely grated peeled carrots, about 2 medium (A microplane grater works best)
4 oz 1/3-less-fat neufchatel cream cheese, at room temperature
2-4 tbsp pure maple syrup (2 was sweet enough for me, but adjust according to your palate)
1/8 tsp pure maple extract
Servings Per Recipe: 12
Amount per Serving
Calories: 158
- Total Fat: 5.6 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Cholesterol: 38 mg
- Sodium: 210.9 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.6 g
- Sugars: 12.3 g
- Protein: 3.6 g
preparation
1. Preheat oven to 350 degrees F.
2. Line 12 muffin cups with paper liners or coat with canola oil cooking spray.
3. In a medium bowl, whisk together the first 7 ingredients (through ground ginger).
4. In a large bowl, whisk together the oil, brown sugar, and eggs. Whisk in the applesauce and vanilla extract. Stir in the grated carrots.
5. Add the dry ingredients into the wet and stir just until fully incorporated.
6. Using an ice cream scoop or large spoon, divide the batter between the prepared muffin cups.
7. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
8. Allow cupcakes to cool in muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
9. In a medium bowl, beat together the cream cheese, maple syrup, and maple extract using an electric mixer, until smooth.
10. Frost cupcakes once they have completely cooled.
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