carrot cake cupcakes

makes 1 dozen

2 c flour (i substituted 1/2 c whole wheat)
1 c brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
3 eggs, beaten
1/2 c vegetable oil
1/4 applesauce
1 tsp vanilla
2 c shredded carrot
1 ripe banana, mashed


preheat oven to 350

in large bowl whisk together flour, sugar, ginger, baking powder, baking soda, cinnamon, nutmeg and salt. in another bowl combine eggs, oil, applesauce, and vanilla. add carrot and banana and stir until smooth. mix wet ingredients into dry ingredients. stirring just until moistened and combined. fill lined muffin cups about 3/4 full using all the batter. bake for 22-25 minutes or until toothpick comes out clean. cool before frosting.

frosting:

8 oz cream cheese, room temp
6 tbs butter
1 tsp vanilla
1 3/4 c powdered sugar

in electric mixer whip cream cheese and butter together until combimed. add vanilla. add sugar 1/2 cup at a time scrapping down the sides of the bowl. use frosting immediately.