Carrot Cupcakes with Cinnamon Cream Cheese Frosting

If you add vegetables to a cupcake - does that make it healthy?  Wishful thinking I guess.  Even though these cupcakes are loaded with carrots, they are not healthy cupcakes, but they are DELICIOUS.  The cinnamon cream cheese frosting is ... the icing on the cake.  (pun intended)  Seriously though - they're crazy good. 

Carrot Cupcakes with Cinnamon Cream Cheese Frosting
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup butter
1 cup brown sugar
1 egg
2 Tablespoons plain low fat yogurt
1/2 teaspoon vanilla
1 1/2 cups grated carrots (3-4 medium carrots)
1/4 cups walnuts

Preheat oven to 375. Line 12 cup muffin pan with paper liners.







 Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.













In another bowl, whisk together melted butter, brown sugar, egg, yogurt and vanilla.







Stir in carrots and walnuts.

Gradually add dry ingredients.







Divide batter among muffin cups and bake 25 minutes.

Cinnamon Cream Cheese Frosting
8 ounces cream cheese
1/4 cup butter
1 cup powdered sugar
1 1/2 teaspoons vanilla
1/4 teaspoon cinnamon

Beat cream cheese, butter and powdered sugar until smooth. Beat in vanilla and cinnamon. Top each cupcake with 2 Tablespoons frosting and spread to cover.

These carrot cake cupcakes are really good.  They were a part of the 12 cupcakes of Christmas and the carrot cake lovers of the group commented that they were some of the best carrot cupcakes that they had ever eaten.

I made the white chocolate snowflake decorations by piping melted chocolate onto waxed paper and letting it cool.  Once the chocolate was set, I peeled the snowflake off of the waxed paper and set it into the soft cream cheese frosting.  A great winter cupcake decoration.

Ciao!


Carrot Cupcakes with Cinnamon Cream Cheese Frosting
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup butter
1 cup brown sugar
1 egg
2 Tablespoons plain low fat yogurt
1/2 teaspoon vanilla
1 1/2 cups grated carrots (3-4 medium carrots)
1/4 cups walnuts

Preheat oven to 375. Line 12 cup muffin pan with paper liners. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In another bowl, whisk together melted butter, brown sugar, egg, yogurt and vanilla. Stir in carrots and walnuts. Gradually add dry ingredients. Divide batter among muffin cups and bake 25 minutes.

Cinnamon Cream Cheese Frosting
8 ounces cream cheese
1/4 cup butter
1 cup powdered sugar
1 1/2 teaspoons vanilla
1/4 teaspoon cinnamon

Beat cream cheese, butter and powdered sugar until smooth. Beat in vanilla and cinnamon. Top each cupcake with 2 Tablespoons frosting and spread to cover.


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