Carrot Cupcakes With Maple Cream Cheese Frosting

from "healthy food for living" - http://www.healthyfoodforliving.com/?p=11639

• Ready In: 50 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• Cupcakes

• 3⁄4 cup whole wheat pastry flour, sifted
• 1⁄2 cup unbleached all-purpose flour, sifted
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon ground ginger
• 2  tablespoons canola oil
• 1⁄2 cup  packed light brown sugar
• 2  large eggs
• 1⁄2 cup unsweetened applesauce
• 2  tablespoons unsweetened applesauce
• 1⁄2 teaspoon pure vanilla extract
• 1 1⁄2 cups  finely grated peeled carrots (about 2 medium carrots)

• Frosting

• 4  ounces  neufchatel cheese, room temperature (1/3 less fat cream cheese)
• 3  tablespoons maple syrup
• 1⁄8 teaspoon  pure  maple extract

Directions

1. Preheat oven to 350°F Line 12 muffin cups with paper liners or coat with cooking spray.
2. Whisk together pastry four, all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together oil, brown sugar, and eggs. Whisk in the applesauce and vanilla extract. Stir in the grated carrots.
4. Add the flour mixture to the carrot mixture and stir just until incorporated.
5. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cook in the tin for five minutes before transferring to a wire rack to cool completely.
6. Make frosting by using an electric mixer to beat cream cheese, maple syrup, and maple extract until smooth. Once cupcakes are cooled completely, frost!