Recipe: Perfect carrot cake cupcakes with lemony cream cheese frosting.....eat smart


carrot cake cupcakes with lemony cream cheese frosting.....eat smart. Alternately you can butter the pan and coat well with flour, shaking our excess flour. Line the bottom of your pan with parchment paper. The carrot cupcakes are light and sweet, simply fragranced with a touch of cinnamon and citrus zest.

One layer carrot cake that's better than Publix carrot cake, I promise! Small carrot cake made without pineapple, but full of walnuts in the frosting (leave off for nut-free option). Mini carrot cake for two Lemon Cake Recipes The best lemon cake recipes. You can cook carrot cake cupcakes with lemony cream cheese frosting.....eat smart using 19 ingredients and 13 steps. Here is how you achieve that.

Ingredients of carrot cake cupcakes with lemony cream cheese frosting.....eat smart

  1. Prepare 3/4 cup of whole wheat or whole wheat pastry flour.
  2. You need 1/2 cup of all purpose flour.
  3. Prepare 1 tsp of baking soda.
  4. You need 1/4 tsp of salt.
  5. Prepare 1/2 tsp of ground cinnamon.
  6. It's 1/4 tsp of ground nutmeg.
  7. It's 1/4 cup of canola oil.
  8. You need 3/4 cup of firmly packed light brown sugar.
  9. You need 2 large of eggs.
  10. You need 1/2 cup of natural unsweetened applesauce.
  11. You need 1/2 tsp of vanilla extract.
  12. Prepare 1 1/2 cup of finely shredded carrots....about 2 carrots.
  13. You need 1/4 cup of finely chopped walnuts.
  14. Prepare 1 of Frosting.
  15. Prepare 4 oz of neufchatel cheese,.....or reduced fat cream cheese softened.
  16. Prepare 3/4 cup of confectioners sugar.
  17. Prepare 1/2 tsp of finely grated lemon zest.
  18. It's 1 of Garnish.
  19. Prepare 2 tbsp of finely chopped walnuts.

Ideas for frosting, pound cake, and other ways to make this tart, refreshing dessert.. Carrot Cake Cupcakes with Lemon Cream Cheese Frosting. The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for any celebration.

carrot cake cupcakes with lemony cream cheese frosting.....eat smart instructions

  1. preheat oven to 350. line 12 muffin cups with paper liners.
  2. in medium bowl, sift together both flours, baking soda, salt, and spices.
  3. in large bowl whisk together oil, brown sugar, and eggs until well combined.
  4. whisk in applesauce, vanilla, and carrots.
  5. add dry ingredients and mix until just combined.
  6. stir in walnuts.
  7. divide batter between muffin cups.
  8. bake about 20 minutes.
  9. transfer to wire rack to cool.
  10. Frosting.
  11. use electric mixer, beat together cream cheese, confectioners sugar, and lemon zest until smooth and creamy.
  12. frost cupcakes and sprinkle with walnuts.
  13. can be stored in refrigerator for 3 days.

A lightened up cream cheese frosting perfect on cupcakes or your favorite cake recipe. You could also use Splenda to lower the sugar if you are on a restricted sugar diet. The finished frosting can be kept covered in the fridge for a couple of days if you don't need to use it right away. Let it come to room temperature before spreading on cakes, cupcakes and bars. In the springtime, I especially love this easy cream cheese frosting on Carrot Sheet Cake and these Carrot Cake Cupcakes.


SHARE THIS TO SAVE RECIPES