Carrot Cake Cupcakes With Lemony Cream Cheese Frosting

From Ellie Krieger, USA weekend 10/7/12

• Ready In: 45 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• 3⁄4 cup whole wheat pastry 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, softened (reduced fat cream cheese)
• 3⁄4 cup confectioners' sugar
• 1⁄2 teaspoon  finely grated lemon zest

• For the Garnish

• 2  tablespoons  finely chopped walnuts

Directions

1. Preheat to 350.
2. Line 12 muffin cups with paper liners.
3. In a medium bowl, sift together both flours, baking road, salt and spices.
4. In a large bowl, whisk together oil, brown sugar and eggs until well combined.
5. Then whisk in applesauce, vanilla and carrots.
6. Add dry ingredients and mix until just del combined.
7. Stir in walnuts.
8. Divide batter among muffin cups and bake until done, about 20 minutes.
9. Cool completely.
10. To make Frosting:
11. Use and electric mixer and beat together the cream cheese, confectioners sugar and lemon zest until smooth and creamy.
12. Frost cooled cupcakes and sprinkle with walnuts.