Carrot Cupcakes- a Healthier kinda cupcake

Recently, I needed to come up with a special desert that my Dad would enjoy. He loves carrot cake, so I thought I would find a healthy recipe for carrot cupcakes, something I LOVE TO BAKE!

 They turned out delicious and moist because of the yogurt and apple sauce and the pecan... that's my idea!

Light Carrot Cake Cupcakes with Light Cream Cheese Frosting

adapted from : http://tastykitchen.com/recipes/desserts/light-carrot-cake-cupcakes-with-cream-cheese-frosting/?print=1&system=us&servings=12

Ingredients

    FOR THE CUPCAKES:

    ¾ cups Grated Carrots

    ½ cups Whole Wheat Flour

    ¾ cups All-purpose Flour

    ⅛ cups Dark Brown Sugar

    ⅔ cups Sugar (Or Substitute 1/2 Cup Sugar Substitute And 1/2 Cup Sugar For The 1 1/3 Cups Sugar)

    ½ teaspoons Baking Powder

    ½ teaspoons Baking Soda

    ⅛ teaspoons Ground Allspice

    ⅛ teaspoons Ground Nutmeg

    ⅛ teaspoons Cinnamon

    ¼ teaspoons Salt

    1-½  Eggs

    ½ cups Non-fat Plain Yogurt

    ⅛ cups Unsweetened Applesauce

    ⅛ cups Canola Oil

    FOR THE FROSTING:

    ¼ pounds 1/3 Of The Fat Cream Cheese, Softened

    1 tablespoon Butter, Room Temperature

    ¾ teaspoons Vanilla Extract

    Salt

    1 cup Confectioners Sugar (sifted)

Preparation Instructions

For the cupcakes:

1. Preheat oven to 350 F. Place cupcake liners into two 12-count muffins tins.

2. Place grated carrots into a large mixing bowl and set aside.

3. Put flours, sugars, baking powder, baking soda, allspice, nutmeg, cinnamon and salt into the bowl of a food processor or stand mixer. Pulse or mix for about for about 10 seconds. Add the flour mixture to the grated carrots and toss to coat.

4. Next add the eggs, yogurt and applesauce to the bowl of the food processor/stand mixer and pulse/beat until creamy. Add in the oil and mix until well-combined.

5. Pour the sugar mixture into the carrot mixture and stir until just moistened.

6. Fill cupcake liners about 2/3 full and bake for 20-30 minutes or until toothpick inserted into the center comes out clean.

7. Remove cupcakes from the pan to a wire rack and allow to cool completely.

For the frosting:

8. Using a stand mixer, beat cream cheese and butter together until blended. Add in the vanilla and salt and beat until smooth. Add in the confectioners’ sugar a 1/2 cup at a time and beat until smooth and creamy.

9. Refrigerate for at least 10 minutes before frosting the cooled cupcakes.

10. Store leftover cupcakes in refrigerator

Enjoy!