Carrot Applesauce Cupcakes
|2 cups all-purpose flour
3/4 cup sugar
1 Tbsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 cup unsweetened applesauce
1/2 cup oil
1 cup shredded carrots
1 cup chopped
nuts (pecans, walnut, hazelnuts, or almonds)
For Lemon Cream Cheese Frosting:
4 oz. cream cheese, softened
1 lemon, zested and juiced
1 to 1-1/2 cups confectioners’ sugar (depending
on size of lemon)
Here’s an easier, less-rich
version of the famous carrot cake. This recipe uses the muffin
method of mixing, combining the mixed dry and liquid ingredients
just until moistened. If a spicy carrot cake is your favorite,
just stir 1 teaspoon of ground cinnamon and 1/4 teaspoon ground
nutmeg in with the dry ingredients.
Preheat oven to 350°F. Spray
large or medium muffin tins or line with paper bake cups.
In large mixing bowl, stir together flour, sugar, baking powder,
salt, and baking soda. In medium bowl, beat applesauce, eggs,
and oil until blended. Stir in carrots and nuts. Pour liquid
ingredients into dry ingredients and stir just until completely
moistened, no more than 25 strokes. Fill muffin tins or paper
bake cups 2/3 full. Bake until top springs back when lightly
touched and thin metal or wood skewer comes out clean, about
30 minutes. Turn out and cool, top side up, on wire rack.
When completely cooled, frost with Lemon Cream Cheese Frosting.
Makes 10 large or 16 medium cupcakes.
Lemon Cream Cheese Frosting:
In medium mixing bowl, beat together cream cheese, lemon peel
and juice and confectioners’ sugar until smooth.