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Ingredients:

Mini Cupcakes

-3/4 cup whole-wheat flour
-1/2 cup all-purpose flour
-1 teaspoon baking soda
-1/4 teaspoon salt
-1/4 cup canola oil
-3/4 cup firmly packed light brown sugar
-2 large eggs
-1/2 cup applesauce
-1 teaspoon vanilla
-1 1/2 cups finely shredded carrots (about 2 medium carrots)
-1/4 cup finely chopped walnuts
-4 ounces Philadelphia cream cheese
-3/4 cup confectioners’ sugar, sifted
-1/2 teaspoon finely grated lemon zest
-almonds to garnish

1. Preheat the oven to 350 degrees F
2. Line 48 mini muffin cups with paper liners
3. Sift together the first 4 ingredients
4. In a large bowl, whisk the oil, brown sugar and eggs until well combined
5. Whisk in the applesauce, vanilla and carrots
6. Add the dry ingredients and mix until combined
7. Stir in 1/4 cup of the chopped walnuts
8. Divide the batter between the muffin cups
9. Bake until a toothpick comes out clean, about 20 minutes
10. Transfer to a wire rack and cool completely

Frosting:
1. With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy
2. Frost the cooled cupcakes and sprinkle with almonds
3. The cupcakes should be stored in the refrigerator.

Mini Cupcakes