Carrot Cake Cupcakes, Whole Wheat Fat Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* 1½ cups whole wheat pastry flour * ½ cup splenda sugar blend for baking * 1 tsp baking powder * 1 tsp baking soda * 1¼ tsp cinnamon * ¼ tsp salt * 1 whole carrot, shredded * 1½ cup unsweetened applesauce * 1 tsp vanilla extract
Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a fork inserted in the center comes out clean.
For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.
Number of Servings: 12
Recipe submitted by SparkPeople user LOVETOTRI.
For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.
Number of Servings: 12
Recipe submitted by SparkPeople user LOVETOTRI.
Nutritional Info Amount Per Serving
- Calories: 103.7
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 201.0 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.3 g
- Protein: 2.1 g
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