Whole wheat carrot cake cupcakes

Name: Whole wheat carrot cake cupcakes Recipe
Yield: 12
Ingredients: 1 C whole wheat flour; 1/2 c white flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla; 1 tsp ground cinnamon; 1 C Splenda; 3/4 C unsweetened applesauce; 1/2 C egg substitute (I used Wilcox brand I got at Wal-Mart. It is a little lower calorie than Egg Beaters); 1/4 C lowfat buttermilk; 1 1/2 C grated carrots

Number of Servings: 12

Ingredients

1 C whole wheat flour1/2 c white flour1 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 tsp vanilla1 tsp ground cinnamon1 C Splenda3/4 C unsweetened applesauce1/2 C egg substitute (I used Wilcox brand I got at Wal-Mart. It is a little lower calorie than Egg Beaters)1/4 C lowfat buttermilk1 1/2 C grated carrots

Directions

Preheat oven to 350. In mixing bowl, mix dry ingredients. Add in applesauce, egg, and buttermilk. Blend in carrots. Fill cupcake muffin cups 2/3 full. Bake until golden brown or until a toothpick inserted into center comes out clean (approx 20-25 minutes). Transfer to wire rack to cool, then eat plain or top with cream cheese frosting. (There are lots of great low/no fat recipes on SP!)

Number of Servings: 12

Recipe submitted by SparkPeople user LILWASPUD.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 73.7
Total Fat: 0.3 g
Cholesterol: 0.2 mg
Sodium: 225.6 mg
Total Carbs: 17.4 g
Dietary Fiber: 2.0 g
Protein: 3.2 g

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