Carrot Cake Cupcakes, Whole Wheat Fat Free
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 103.7
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 201.0 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.3 g
- Protein: 2.1 g
View full nutritional breakdown of Carrot Cake Cupcakes, Whole Wheat Fat Free calories by ingredient
Introduction
Original recipe from the happyherbivore.com:http://goo.gl/fPFCL
Adding the "cream cheese" frosting will bring this recipe up to 163.7 total calories and 3.4 fat!
These are super moist cupcakes! Original recipe from the happyherbivore.com:
http://goo.gl/fPFCL
Adding the "cream cheese" frosting will bring this recipe up to 163.7 total calories and 3.4 fat!
These are super moist cupcakes!
Number of Servings: 12
Ingredients
-
* 1½ cups whole wheat pastry flour
* ½ cup splenda sugar blend for baking
* 1 tsp baking powder
* 1 tsp baking soda
* 1¼ tsp cinnamon
* ¼ tsp salt
* 1 whole carrot, shredded
* 1½ cup unsweetened applesauce
* 1 tsp vanilla extract
Directions
Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a fork inserted in the center comes out clean.
For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.
Number of Servings: 12
Recipe submitted by SparkPeople user LOVETOTRI.
For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.
Number of Servings: 12
Recipe submitted by SparkPeople user LOVETOTRI.