Carrot [or Zucchini] Cupcakes with Cream Cheese Frosting

3/4 cup whole wheat pastry flour [is there a difference between whole wheat and whole wheat pastry flour?? ]

1/2 cup all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. nutmeg

1/4 cup canola oil

3/4 cup firmly packed light brown sugar

2 large eggs

1/2 cup natural applesauce

1/2 tsp. vanilla

1.5 cups finely shredded carrots (about 2 medium carrots) [ I substituted zucchini ]

1/4 cup plus 2 tablespoons finely chopped walnuts

4 ounces 1/3 fat cream cheese (recommended: Neufachatel)

3/4 cup confectioners' sugar, sifted

1/2 teaspoon finely grated lemon zest

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until well combined. Stir in 1/4 cup of the chopped walnuts. Divide batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stores in the refrigerator.

Cream Cheese frosting really make these good since you can taste the hint of lemon. Also I like how they seem almost "healthy" since there are is a vegetable in the batter and applesauce used as a sweetener. Great little fun side dish or that great Visiting / Home Teaching Fall treat.

PS - still in need of a great zucchini cookie / with the lemon glazed top from Market Street Grill. I made these cupcakes thinking they would do the trick - and although they are tasty - my mind knows that cupcakes are very different than a cookie...