carrot cupcakes
Cupcakes:
2/3 cup organic all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 ground cinnamon
1/4 teaspoon ground ginger
2/3 cup organic sugar
1/3 cup organic apple sauce
1 teaspoon vanilla
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup dried cranberries
Frosting:
2 cups confectioners’ sugar
1 teaspoon vanilla
Preheat
the oven to 350 degrees. Line the muffin pan with 12 cupcake liners.
In
a medium mixing bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift
in the dry ingredients and mix until smooth. Fold in carrots and cranberries. Fill
the cupcake liners 2/3 full. Bake for 26-28 minutes, until a toothpick inserted
comes out clean.
In
a separate bowl, cream together the butter and cream cheese until just
combined. Use a handle mixer to whip while adding the confectioners’ sugar in 1/2
cup batches. Mix in vanilla.
Once cupcakes are fully cooled, top them generously with cream cheese frosting and one walnut.
Once cupcakes are fully cooled, top them generously with cream cheese frosting and one walnut.
