Yummiest Carrot Cupcakes

Hello hello!

SO completely glad it's Friday and it's after work...whew...made it through another week.  I told you that I wasn't going to make bars again and I like to keep my promises :-)  This post is a little healthier...by healthier, I mean there is vegetable involvement.  I know, I know...don't be mad.  You will totally want to eat this veggie...carrots.  Not in a salad or by way of crudites...but by way of cupcake...seems like a fair balance to me anyway.  This recipe is a variation on a recipe that I received from...oh let us skip that story...and just  say it's a variation on a recipe that was given to me and yes, I have lightened it up a little fat wise, but I swear to you does not take away from the flavor nor the moistness of  the cupcakes.  This can also be made in a 9 x 13 pan or 2-8 (or 9) inch pans.  But I made cupcakes so that is what I am going with.  That is my story and I am sticking to it.

Without further ado, I give to you the BEST carrot cake cupcakes with the very appropriate and equally yummy cream cheese frosting.

Line your cupcake pans;

 Prepare your carrots by cleaning and shredding in food processor;

Mix up your wet ingredients and spices;

Add your flour and mix just until incorporated;

  

Gently fold in the shredded carrots;

Scoop your batter into liners and bake;

 

After your cupcakes are baked and cooled, make your frosting.

Super simple, super yummy!

And this glorious little piece of heaven is what you end up with....sigh!

 

For the carrot cake

1 1/2 cups of sugar

1/2 cup vegetable oil

1 cup unsweetened applesauce

3 eggs

2 cups all-purpose flour

2 teaspoons cinnamon

2 teaspoons vanilla extract

1/2 teaspoon salt

3 cups grated carrots (1 pound)

1 cup chopped walnuts (optional, but especially tasty)

For the Cream Cheese frosting

1/4 cup unsalted butter, room temperature

8 ounces cream cheese, room temperature

1 teaspoon vanilla extract

1/8 teaspoon lemon extract

1/2 (to 3/4) pound of powdered sugar (eyeball it)

Directions

1. Preheat oven to 350 degrees.
2. Line your cupcake pans.
3. Mix sugar, oil, applesauce and eggs until blended.
4. Mix in remaining ingredients except the carrots until just blended.
5. Fold in the carrots (and nuts if you choose).
6. Fill cupcake liners 2/3 full.
7. Bake for 18-20 minutes. (Until toothpick comes out clean)
8. While cupcakes are make your frosting.
9. Mix butter and cream cheese until light and fluffy
10. Add vanilla and lemon extracts.
11. Slowly add powdered sugar until just mixed.
12. Frost cooled cupcakes.
13. Dig in!