Healthier Carrot Cupcakes
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup Flour - Gold medal all purpose flour 0.33 cup Granulated Sugar 1 tsp Cinnamon, ground 0.5 tsp Baking Powder 1 tsp Baking Soda 0.25 tsp Salt 0.33 cup Canola Oil 0.33 cup Applesauce, unsweetened 2 large Egg, fresh, whole, raw 1.5 cup, grated Carrots, raw 4 oz Cream Cheese 1 tbsp Maple Syrup
heat oven to 350 degrees and line a muffin tin with wrappers or grease it. In a medium bowl combine the 7 dry ingredients.
In a large bowl whisk together oil, applesauce, eggs, and carrots and slowly add the dry ingredient mixture until just blended. Divide the batter between muffin cups and bake until golden brown, about 25 minutes. Remove from oven and cool. Blend the cream cheese (at room temp) with the maple syrup and put into a ziplock bag with the corner cut off and squeeze onto the tops of the cupcakes.
Serving Size: 12 cupcakes
Number of Servings: 1
Recipe submitted by SparkPeople user XANAENDER.
In a large bowl whisk together oil, applesauce, eggs, and carrots and slowly add the dry ingredient mixture until just blended. Divide the batter between muffin cups and bake until golden brown, about 25 minutes. Remove from oven and cool. Blend the cream cheese (at room temp) with the maple syrup and put into a ziplock bag with the corner cut off and squeeze onto the tops of the cupcakes.
Serving Size: 12 cupcakes
Number of Servings: 1
Recipe submitted by SparkPeople user XANAENDER.
Nutritional Info Amount Per Serving
- Calories: 1,980.1
- Total Fat: 121.2 g
- Cholesterol: 496.0 mg
- Sodium: 2,679.0 mg
- Total Carbs: 200.1 g
- Dietary Fiber: 10.7 g
- Protein: 34.8 g
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