Mini carrot cupcakes with cream cheese frosting

Ingredients:

Cupcake

• Baking spray to grease the pans
• 0.5 tbsp. pecan halves
• 1.5 cups whole wheat pastry flour
• 1.5 tsp baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon of baking soda
• 0.5 tsp fine salt
• 0.5 cup brown sugar
• 0.5 cup Greek yogurt, 2% fat
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 teaspoon finely grated lemon zest
• 3 large eggs, category CO
• 3 tbsp. grated carrots (about 350 gr.)

Glaze

• 0.5 cup + 2 tablespoons powdered sugar
• 2 tablespoons reduced-fat cream cheese, room temperature
• 1 teaspoon lemon juice
• 1/4 tsp vanilla extract
• A pinch of fine salt
• Pecan halves, light raisins, and/or ground cinnamon, for garnish (optional)

Preparation:

1. Cupcake:

   
   Preheat oven to 350°F (175°C). Spray 12 mini loaf pans or a 12-cup muffin tin with cooking spray.
2. Place the nuts on a rimmed baking sheet and toast in the oven for 10-12 minutes. Let cool, then pulse in a food processor until finely ground, but do not grind into flour.
3. In a large bowl, combine chopped nuts, flour, baking powder, cinnamon, ginger, and salt. In a separate bowl, combine brown sugar, yogurt, vegetable oil, vanilla, lemon zest, and eggs. Stir the carrots into the egg mixture. Then fold the carrot-egg mixture into the flour mixture, distributing the ingredients evenly. Divide the batter evenly among the prepared pans. (Don't worry if the batter doesn't seem like it's full; the muffins will rise well during baking.)
4. Bake until the cupcakes spring back slightly when pressed and a toothpick inserted into the center comes out clean, 20-22 minutes. Cool the cupcakes in the pans for a few minutes, then transfer them to a wire rack to cool completely.
   
   

   Glaze:

   
   In a medium bowl, combine powdered sugar, cream cheese, lemon juice, and salt. Spoon about 1 teaspoon of frosting onto each cupcake and spread with the back of a spoon. Decorate the cupcakes as desired.