Dreamy Carrot Cake Cupcakes with Cream Cheese Frosting
At StyleNectar I share only my favorite recipes with you- and these Dreamy Carrot Cake Cupcakes with Cream Cheese Frosting are no exception! As with many of my recipes, you'll notice they're healthed up a bit- yet they remain decadent as can be to the tastebuds!
Entertaining? Dreamy Carrot Cake Cupcakes with Cream Cheese Frosting are perfect! Whip these little darlings up the night before without sacraficing one iota of fresh, moistness. The secret to keeping them fresh? Store them in an airtight container on the counter overnight, UNFROSTED. Storing cupcakes in the fridge before serving is the quickest way to dry them out. Mix the icing the night before also, stowing it covered in the fridge. The next day, decorate your cakes with the icing in all of about 4 minutes and... Ta da! Moist, perfect cupcakes that taste as if made the hour before your guests arrived :)
Dreamy Carrot Cake Cupcakes with Cream Cheese Frosting Recipe (For 1 Dozen Dreams)
Cream Cheese Frosting:
- 8 ounces 1/3 less fat cream cheese
- 1 1/2 cups powdered sugar, SIFTED (don't skip sifting unless you like lumpy frosting!)
- 1 teaspoon finely grated lemon zest
Using a hand held mixer, starting out on the lowest speed, combine the cream cheese, powdered sugar and lemon zest, until creamy and smooth.
Cupcakes:
- 3/4 cup whole-wheat PASTRY flour (it's gotta be whole wheat PASTRY not reg whole wheat)
- 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 packed light brown sugar
- 2 large eggs
- 1/2 cup applesauce
- 1/2 teaspoon vanilla
- 1 1/2 cups finely shredded carrots
- 1/4 cup plus 3 tablespoons finely chopped, LIGHTLY TOASTED, walnuts; Separated
- Position oven rack in middle of oven. Preheat the oven to 350 F. Line a standard muffin tin with 12 cupcake liners.
- Sift together the first 6 ingredients (whole wheat pastry flour through nutmeg). In a large bowl, whisk together the oil, brown sugar and eggs until combined. Next add in the applesauce, vanilla and carrots. Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Fold in 1/4 cup of the chopped walnuts.
- Using a large ice-cream scoop, divide the batter evenly amongst the muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
- Frost the cooled cupcakes and sprinkle with the remaining 3 tablespoons chopped walnuts. Once the cupcakes are frosted they should be stored in the refrigerator.
Make Ahead Note: To make cupcakes the night before, bake and cool cupcakes completely. Then store UNFROSTED cakes in an airtight container on the counter overnight. Stow the frosting, separately, in the refrigerator. Frost the cupcakes the next day for perfectly moist, fresh cupcakes!
my fav! will try asap :)
Posted by: Kelli | Friday, September 23, 2011 at 01:07 AM
Kelli, Thank you! Let me know when you make them! Have a lovely day:) XO's
~Juliane
Posted by: Juliane | Friday, September 23, 2011 at 11:16 AM