Carrot Cupcakes with Lemon Cream Cheese Icing

VANILLA AND BEAN
19Ingredients
52Minutes
240Calories

Ingredients

US|METRIC
  • 2 cups white whole wheat flour (Unbleached, *, aka Ivory Wheat 10 5/8 oz)
  • 2 tablespoons corn starch (organic, 1/2 oz)
  • 1/2 teaspoon sea salt (1/4 oz)
  • 1 teaspoon baking soda (1/8 oz)
  • 1 1/4 teaspoons cinnamon (1/4 oz)
  • 1 cup brown sugar (6 1/4 oz)
  • 1/2 cup granulated sugar (4 oz)
  • 2 large eggs (at room temperature)
  • 3/4 cup coconut oil (melted and cooled, 6 oz)
  • 1 1/2 teaspoons vanilla bean paste (or Vanilla Extract 3/4 oz)
  • 2/3 cup crushed pineapple juice (5 1/2 oz)
  • 2 1/4 cups carrots (grated, about 4 medium carrots, 6 1/4 oz)
  • 3/4 cup walnuts (finely chopped, 3 oz with 1 Tbs reserved for garnish)
  • 2 ounces unsalted butter (Sticks of, room temperature,, 8)
  • 1 1/2 ounces cream cheese (packages of, room temperature, 12)
  • 2 teaspoons vanilla bean paste (or Vanilla Extract 1 oz)
  • 3/4 cup powder sugar (sifted, 3/4 oz)
  • 2 teaspoons lemon zest (1 Lemon)
  • 2 teaspoons lemon juice (1/4 oz)
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    NutritionView More

    240Calories
    Sodium6% DV140mg
    Fat22% DV14g
    Protein6% DV3g
    Carbs9% DV28g
    Fiber8% DV2g
    Calories240Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol30mg10%
    Sodium140mg6%
    Potassium135mg4%
    Protein3g6%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber2g8%
    Sugars17g34%
    Vitamin A40%
    Vitamin C4%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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