Pupcakes with Cream Cheese Frosting

Pupcakes with Cream Cheese Frosting (Adapted from 2DP)

Cupcake Batter
1 granny smith apple, minced
1 1/2 cups wheat flour
1/4 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup plain yogurt
1/2 cup water
1/4 cup canola oil
2 tablespoons honey
2 large eggs
1 cup shredded cheddar cheese

Frosting
8 tablespoons 1/3 less fat cream cheese, softened
2 tablespoons plain yogurt
2 tablespoons honey
2-3 tablespoons whole wheat flour
1/2 cup shredded carrots

Preheat oven to 400

To make the cupcake batter

In a large bowl, whisk flour, oatmeal, baking powder, and baking soda until combined.

In a medium bowl, whisk together yogurt, water, oil, honey and eggs. Mix in the apple and cheese. Pour into the dry ingredients and stir just until combined.

Evenly distribute the batter between 14 to 16 muffin cups lightly brushed with canola oil. Bake until the muffins spring back when lightly touched in the center - about 15-20 minutes. Remove from the oven and place pans on a wire rack for 5 minutes. Carefully remove the muffins and let cool completely.

To make the frosting

In a medium mixing bowl, cream together cream cheese, honey and yogurt until smooth. Sprinkle in the flour, a tablespoon at a time, until it is thick and easy to spread. Top with the shredded carrots and serve as a extra special treat to your pups!

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