Healthy Carrot Cake Cupcakes With Neufchâtel Frosting Recipes

HEALTHY CARROT CAKE CUPCAKES WITH NEUFCHâTEL FROSTING

Steps:

• Preheat the oven to 350 F. Line 12 muffin cups with paper cupcake liners.
• Combine the flours, baking soda, salt, cinnamon and nutmeg in a bowl. In a larger bowl, combine the brown sugar, oil and eggs and beat until well mixed. Beat in the carrots, applesauce and vanilla. Gradually add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
• Divide the batter among the muffin cups (about 2, 2 1/2 scoops in a 3/4oz ice cream scoop). Bake for 20 minutes or until a toothpick comes out clean. Transfer to a rack to cool completely.
• In a bowl, beat the neufchâtel, confectioners' sugar and lemon zest together until smooth. Frost the cooled cupcakes and sprinkle with the chopped walnuts.

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
• Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
• Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.