Carrot & Zucchini Cupcakes with Lemon-Thyme Frosting

Ingredients

• 1 cup cake flour
• 1 cup white whole-wheat flour
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• 1 teaspoon salt
• ¼ cup plus 1 teaspoon melted coconut oil or unsalted butter
• ½ cup granulated sugar
• 3 eggs plus 1 egg white
• 2 tablespoons nonfat, 1% or 2% milk
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• ¾ cup finely shredded carrots
• ¾ cup finely shredded zucchini
• 8 ounces cream cheese, room temperature
• 6 ounces unsalted butter
• 1½ teaspoons pure vanilla extract
• ½ teaspoon lemon zest plus 1 tablespoon fresh lemon juice
• ¼ cup honey
• 1 teaspoon fresh thyme leaves