Mini Carrot Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3/4 cup all-purpose flour ½ cup whole wheat flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 2 eggs½ cup brown sugar 1/2 cup fat free yogurt 2 tablespoons canola oil ¼ cup water1 cup grated carrots Glaze1/2 cup confectioners’ sugar 2 teaspoons fat free yoghurt 2 teaspoons milk
Directions
1.Preheat oven to 325º F.
2.Put paper inserts into cupcake tin
3.Mix all ingredients
4.Spoon 15ml of mixture into each cupcake paper 5.Bake for 15-18 minutes or until a toothpick comes out clean
6.Spread a teaspoon of frosting over each cooled cupcake and decorate
Number of Servings: 1
Recipe submitted by SparkPeople user MCURNOCK.
1.Preheat oven to 325º F.
2.Put paper inserts into cupcake tin
3.Mix all ingredients
4.Spoon 15ml of mixture into each cupcake paper 5.Bake for 15-18 minutes or until a toothpick comes out clean
6.Spread a teaspoon of frosting over each cooled cupcake and decorate
Number of Servings: 1
Recipe submitted by SparkPeople user MCURNOCK.
Nutritional Info Amount Per Serving
- Calories: 1,986.1
- Total Fat: 26.6 g
- Cholesterol: 425.8 mg
- Sodium: 1,566.1 mg
- Total Carbs: 349.2 g
- Dietary Fiber: 7.8 g
- Protein: 31.9 g
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