Ellie's Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

By Ellie Krieger, MS, RD

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Ingredients

For the cupcakes:

  • 3/4 cup whole-wheat pastry flour or regular whole wheat 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

For the frosting:

  • 4 ounces Neufchatel cheese (reduced-fat cream cheese), softened
  • 3/4 cup confectioners’ sugar
  • 1/2 teaspoon finely grated lemon zest
  • For garnish:
  • 2 tablespoons finely chopped walnuts

Cooking Instructions

  1. Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
  2. In a medium bowl, sift together both flours, the baking soda, salt, and spices. In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
  3. Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
  4. To make the frosting, 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 walnuts. The cupcakes should be stored in the refrigerator, where they will keep for about 3 days.

Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.

To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.

For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.

Nutrition Facts


Servings per Recipe:

12 (serving size: 1 cupcake)

Amount Per Serving

Calories: 230
Total Fat: 10g
    Sat: 2g
    Mono: 3.5g
   Poly: 3g
Protein: 4g
Carb: 32g
Fiber: 1.5g
Cholesterol: 42mg
Sodium: 220mg

Servings:

12 (serving size: 1 cupcake)


This dish is an excellent source of vitamin A. It's also a good source of manganese and vitamin K.

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