Georgetown Cupcakes 50-calorie Mini Carrot Cupcakes

Name: Georgetown Cupcakes 50-calorie Mini Carrot Cupcakes Recipe
Yield: 24
Ingredients: 3/4 c. all-purpose flour; 1 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp salt; 4 tbsp unsweetened applesauce; 1/4 cup clover honey; 2 small eggs; 1/4 cup warm water; 1 cup freshly finely grated carrots (may use apples); 1 tbsp unsalted butter; 4 tbsp fat-free cream cheese; 3/4 cup confectioner's sugar; 1/4 tsp vanilla extract

Number of Servings: 24

Ingredients

3/4 c. all-purpose flour1 1/2 tsp baking powder1 tsp ground cinnamon1/4 tsp salt4 tbsp unsweetened applesauce1/4 cup clover honey2 small eggs1/4 cup warm water1 cup freshly, finely grated carrots (may use apples)1 tbsp unsalted butter4 tbsp fat-free cream cheese3/4 cup confectioner's sugar1/4 tsp vanilla extract

Directions

Preheat over to 350 degrees F and line mini muffin pan with 24 paper baking cups. Spray them with non-fat cooking spray. Sift together all the dry ingredients and set aside. Mix together the applesauce and honey on medium speed. Beat eggs together and add them to the mixer bowl on low speed. Add 1/2 the dry ingredients followed by 1/2 of the water on low speed. Add the remaining dry ingredients and water and mix slowly. Add carrots. Use an ice-cream scoop to transfer batter evenly to baking cups. Bake at 350 for 20 minutes, or until toothpick comes out clean. Cool completely. Place butter, cream cheese, sugar, and vanilla in bowl and mix 3-5 minutes (until light and airy). Dip each cupcake in frosting to cover cupcake with a thin layer of frosting.

Serving Size: make 24 mini cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user DANACHALFIN.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 49.2
Total Fat: 0.8 g
Cholesterol: 11.8 mg
Sodium: 41.9 mg
Total Carbs: 9.7 g
Dietary Fiber: 0.3 g
Protein: 1.1 g

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