Carrot Cupcakes with Lowfat Cream Cheese Frosting
- Number of Servings: 12
Ingredients
3/4 cup whole-wheat pastry flour1/2 cup all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 cup canola oil3/4 cup firmly packed light brown sugar2 large eggs1/2 cup natural applesauce1/2 teaspoon vanilla1 1/2 cups finely shredded carrots (about 2 medium carrots)1/4 cup plus 2 tablespoons finely chopped walnuts4 ounces 1/3 fat cream cheese (recommended: Neufchatel)3/4 cup confectioners' sugar, sifted1/2 teaspoon finely grated lemon zest
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user ACE138.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user ACE138.
Nutritional Info Amount Per Serving
- Calories: 270.4
- Total Fat: 12.5 g
- Cholesterol: 178.8 mg
- Sodium: 250.9 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 1.8 g
- Protein: 7.8 g
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