Light Carrot Cake Cupcakes with Cream Cheese Frosting

For the cupcakes:

1. Preheat oven to 350 F. Place cupcake liners into two 12-count muffins tins.
2. Place grated carrots into a large mixing bowl and set aside.
3. Put flours, sugars, baking powder, baking soda, allspice, nutmeg, cinnamon and salt into the bowl of a food processor or stand mixer. Pulse or mix for about for about 10 seconds. Add the flour mixture to the grated carrots and toss to coat.
4. Next add the eggs, yogurt and applesauce to the bowl of the food processor/stand mixer and pulse/beat until creamy. Add in the oil and mix until well-combined.
5. Pour the sugar mixture into the carrot mixture and stir until just moistened.
6. Fill cupcake liners about 2/3 full and bake for 20-30 minutes or until toothpick inserted into the center comes out clean.
7. Remove cupcakes from the pan to a wire rack and allow to cool completely.

For the frosting:

8. Using a stand mixer, beat cream cheese and butter together until blended. Add in the vanilla and salt and beat until smooth. Add in the confectioners’ sugar a 1/2 cup at a time and beat until smooth and creamy.
9. Refrigerate for at least 10 minutes before frosting the cooled cupcakes.
10. Store leftover cupcakes in refrigerator