Carrot Cupcakes with Cream Cheese Filling

these carrot cupcakes are "everything-but-the-kitchen-sink" cupcakes. not only do they have shredded carrots but they also boast shredded coconut, maple syrup, crushed pineapple, chopped pecans, and applesauce. the end result is a burst of flavors - it's truly a party in your mouth!

since i am crazy about cream cheese icing (and because i used all natural sugars in the cupcakes), i decided to fill the cupcakes with cream cheese icing as well as ice the top. of course you can simply ice them, but i love have a plethora of icing with every bite.

you may call it over-the-top. i call it genius!

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Carrot Cupcakes
adapted from cooking light

1 cup  whole wheat pastry flour
1/2 cup cake flour
1/2 cup sucanat
1/2 cup pure maple syrup
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 tbs no sugar added applesauce
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained

cream cheese frosting:
2 tbs butter, softened
4 oz 1/3-less-fat cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract

preheat oven to 350 degrees F.

combine all ingredients in electric mixer bowl and blend on medium-low speed. scrape down sides and bottom of bowl really well and mix again.

spoon into lined cupcake tin and bake at 350 for 20-30 minutes until a toothpick inserted in the middle comes out clean. let cool completely and ice.

to make frosting, blend together cream cheese and butter on medium speed. add vanilla extract. slowly add powdered sugar until icing stiffens.

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i can't help but think of my one and only brother when i make carrot cake. it was his most frequent request growing up. so, W, there is a cupcake here with your name on it. hurry! i think it's worth the 1,700 miles, don't you?