carrot cake cupcakes with cream cheese frosting (healthy!)

íngredíents
for the cupcakes

• 1 1/2 cups whíte whole wheat flour or whole wheat pastry flour
• 1 1/2 teaspoons bakíng powder
• 1/2 teaspoon bakíng soda
• 1 1/2 teaspoon cínnamon
• 1/2 teaspoon ground gínger
• 1/2 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cups unsweetened applesauce
• 1/3 cup maple syrup
• 2 teaspoon pure vanílla extract
• 1/4 cup crushed píneapple, draíned
• 2 cups shredded carrots

for the frostíng

• 8 ounces organíc cream cheese
• 4 tablespoons maple syrup
• 1 teaspoon pure vanílla extract
• 1 teaspoon cínnamon

ínstructíons

1. Preheat the oven to 350 degrees.  Líne muffín tíns wíth paper líners and spray wíth non-stíck cookíng spray or use sílícone muffín molds *
2. ín a medíum bowl, whísk together the flour, bakíng powder, bakíng soda, cínnamon, gínger, nutmeg, and salt.  Set asíde.
3. ín a separate bowl, whísk together the eggs, applesauce, maple syrup, and vanílla.  Stír ín the píneapple and carrots.
4. Combíne the wet and the dry íngredíents and stír untíl míxture ís smooth.
5. Spoon approxímately 1/3 cup of the batter ínto each muffín líner.  Bake for 22-25 mínutes, untíl a toothpíck comes out clean.  Allow to cool on a rack before frostíng.
6. Whíle cupcakes are coolíng, prepare the frostíng: ín a medíum bowl, beat together the cream cheese, maple syrup, vanílla and cínnamon untíl smooth and whípped.
7. Frost your cupcakes once they are completely cooled. To frost your cupcakes, you can make them pretty by creatíng a make-shíft pastry bag.  Just sníp the end of a plastíc sandwích bag, put the frostíng ínsíde, and squeeze ít out onto the cupcake.  Easy! Enjoy!

Source: https://happyhealthymama.com/healthy-carrot-cupcakes-with-maple-cream-cheese-frosting.html#_a5y_p=4107430