Carrot cupcake with cream cheese

My daughter has been after me with a cupcake book in her hands for the past week saying " que bonito este queque rosado" - translation " what a beautiful pink cupcake"....

So I indulged her, but since I wanted that there was something "healthy" in the cupcake, I decided to made carrot cupcake and colored pink the cream cheese glacage.

It was a good opportunity to use my new silver cupcake holder that I bought back in Peru and unfortunately, they are not good. The outside of the holder was grease and the cupcake stick a bit in the holder. Good to know!
I took the recipe from the book "Cupcakes" from Les Petits Plats (Marabout) and I found it too sweet.

The recipe:
190 gr flour
275 gr sugar
1/2 tsp salt
1 1/2 tsp bicarbonate de soude
3/4 tsp cinamon
175 ml sunflower oil
2 large eggs
1 1/2 vanille extract
120 gr  finely shredded carrots

Cream Chees Glacage
200 gr cream cheese
120 gr unsalted butter
225 gr confectioner's sugar
lemons zest

Preheat the oven to 150 C. Line 12 standard muffin cups with paper cupcake liners.

Alicia did an excellent job ... mami very proud of her.  She filled in the 12 cupcakes very patiently

Sift together the flours, baking soda, salt and cinnamon . In a large stand mixer with the paddle attachment, combine the sugar, oil and eggs until well combined. Add the carrots and vanilla. Add the dry ingredients and mix until combined.
Divide the batter among 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, butter, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes

And of course, time to enjoy!!!!