This week’s CEiMB recipe, Carrot Cupcakes with Lemony Cream Cheese Frosting, was chosen by Enjoying My Favorite Things. I have to admit, this one had me at the words “Cream Cheese Frosting.” It doesn’t really matter what stands as a base for cream cheese frosting, whether it is red velvet cake, cupcakes, or brownies - I will probably enjoy it just because I love cream cheese! The fact that this base is a healthy carrot cupcake just makes it that much better.
There were several reviews on the Food Network site for this recipe that claimed these cupcakes are more like muffins, and I can see why. These cupcakes are dense from the whole wheat flour, but still wonderfully moist from the applesauce and freshly grated carrots. Even though there is some debate on the cupcake/muffin issue, this recipe still has a five star average and I will admit they are quite delicious.
I did make a few substitutions based on what was readily available in my kitchen, but nothing drastic:
- white whole wheat flour instead of whole wheat pastry flour
- regular pastry flour instead of all purpose
- allspice instead of nutmeg
- cinnamon applesauce instead of regular
- no nuts (the husband doesn’t like them)
I also really enjoyed the frosting with its addition of lemon zest. At first I wondered if the lemon flavor would take away from the carrot cake, but in the end I think the flavors complimented each other well. I also think the little yellow flecks are very attractive!
My husband and I both enjoyed these cupcakes, and I am looking forward to sharing with my parents who are going to visit this weekend. I don’t know if I would make this recipe again on a regular basis since it is just my husband and I in the house, since we certainly don’t need a dozen cupcakes sitting around for our convenience. However, I will add this recipe to my special occasion collection and make it for future family gatherings.