Dessert

Carrot Cupcakes with Cream Cheese Frosting is for Dessert.

Carrot Cupcakes with Cream Cheese Frosting takes 15 minutes to prepare.

Carrot Cupcakes with Cream Cheese Frosting takes 20 minutes to cook.

Carrot Cupcakes with Cream Cheese Frosting makes 12 servings.

The ingredients for Carrot Cupcakes with Cream Cheese Frosting are:

Group 1:
1/4 c canola oil
3/4 c brown sugar (packed)
2 eggs

Group 2:
3/4 c whole wheat flour
1/2 c all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Group 3:
1/2 c applesauce
1/2 tsp vanilla
2 shredded carrots (1-1/2 cups)

Frosting:
4oz reduced fat cream cheese (not fat free, not regular)
3/4 cup powdered sugar
1/2 tsp lemon zest

Here is how you make Carrot Cupcakes with Cream Cheese Frosting:

Cupcakes:Preheat oven to 350*F and line a cupcake tin with 12 papers.Add group one to your stand mixer & beat until creamy. If you don't have a stand mixer, use a hand mixer. While group 1 is creaming, combine group 2 ingredients in a separate bowl.Add Group 3 to the mixture already in your mixer. (If using hand mixer, do this part with a spoon.) When it is well combined, gradually add Group 2 ingredients.You can add walnuts if you like them at this point.Then use a 1/4 cup measuring cup to fill the 12 cupcake papers. Bake for 20 minutes and allow to cool.Frosting:Combine ingredients in mixer and beat until smooth.Number of Servings: 12Recipe submitted by SparkPeople user ALTERIDEM.

The nutritional information for Carrot Cupcakes with Cream Cheese Frosting is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 214.4

• Total Fat: 7.3 g
• Cholesterol: 40.7 mg
• Sodium: 142.9 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 1.6 g
• Protein: 3.7 g