Cupcakes:
3/4 cup 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
3/4 cup applesauce (original recipe calls for 1/4 cup canola oil and 1/2 cup applesauce)
3/4 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups shredded carrots (about 2)
Frosting:
4 oz. reduced-fat cream cheese
1/2 to 3/4 cup confectioner's sugar
1/2 teaspoon finely grated lemon zest
Garnish:
2 Tablespoons finely chopped walnuts
- Preheat the oven to 350 F. Line 12 muffin cups with paper liners.
- In a medium bowl, whisk together the flours, baking soda, salt and spices. Add the remaining ingredients for the cupcakes and mix well.
- Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
- To make the frosting, beat together the cream cheese, confectioner's sugar, and lemon zest with an electric mixer. Here, I would suggest adding the confectioner's sugar 1/4cup at a time, then add to get the consistency that you want for the frosting. 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.
Serves 12.
Weight Watchers = 6 points.
(Note: I've made these for Isaiah's birthday, for casual get-togethers, and for a colleagues 70th birthday!).
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