Carrot Cupcakes with Lemony Cream Cheese Frosting

I think I must have lost my mind at some point in time, but I found it tonight. This recipe has been sitting on my bookshelf for a while now, and yet this is the first time I made it. Why?? All this time, I could have been eating these delectable little morsels of heaven. And I could have justified it, too, as they are pretty healthy for a cupcake.

There is a reason why cupcakes are so popular. They're every bit as fun to make as they are to eat. The only part of the process that isn't so fun is making yourself wait for them to cool before you frost them. But the rest of it? Sheer bliss.

These are a healthier version of carrot cake in miniature form. The frosting is beautiful and delicious without being too rich, and the cake is just spicy enough without making you reach for your beverage. Ellie has done it again. These cupcakes are definitely going to be a regular occurrence in our household.

Carrot Cupcakes with Lemony Cream Cheese Frosting
adapted from Ellie Krieger's The Food You Crave
makes a dozen

INGREDIENTS:

for the cupcakes:
1 1/4 cup whole wheat pastry 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 pure vanilla extract
1 1/2 cups finely shredded carrots (about 2 medium)

for the frosting:
4 oz. Neufchatel cheese (reduced-fat cream cheese), softened
2/3 cup confectioners' sugar
1/2 teaspoon grated lemon zest

DIRECTIONS:

1. Preheat oven to 350. Line 12 muffin cups with paper (or preferably silicup) liners.

2. In a medium bowl, sift the flour, baking soda, salt and spices. In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add dry ingredients to wet and mix until just combined.

3. Divide batter fairly evenly among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool.

4. In an electric mixer, beat together the cream cheese, sugar, and lemon zest until smooth and creamy. Frost the cooled cupcakes and eat up!

These should be stored in the refrigerator, and eaten within 3 days. Good luck waiting that long! Enjoy!