Carrot Cake Cupcakes with Orange Icing
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 265.2
- Total Fat: 1.2 g
- Cholesterol: 31.1 mg
- Sodium: 336.9 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
View full nutritional breakdown of Carrot Cake Cupcakes with Orange Icing calories by ingredient
Number of Servings: 12
Ingredients
-
1/2 tsp salt
3/4 c unsweetened applesauce
2 tbsp orange juice
1/2 tsp baking soda
1 tsp vanilla extract
1 1/2 tsp baking powder
2 large eggs
1 tsp ground allspice
1 1/2 c powdered sugar
1 1/4 c granulated sugar
2 c all-purpose flour
1/3 c low-fat buttermilk
2 tsp grated orange zest
1/2 c golden raisins
2 carrots, grated
Directions
Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
Combine the granulated sugar, applesauce, buttermilk, eggs, and vanilla extract in a bowl. Combine the flour, baking powder, allspice, baking soda, and salt in a separate bowl. Add the flour mixture to the applesauce mixture and stir until smooth. Fold in the carrots and raisins.
Spoon the batter into the muffin cups and bake for 19 to 20 minutes, or until golden and the cupcakes are slightly springy when touched. Cool the cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely.
Combine the powdered sugar and orange juice and zest in a bowl, stirring until smooth. Spread some of the icing over each cupcake with a small spatula and let stand for 15 minutes before serving.
Serving Size: Makes 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user DANILEE327.
Combine the granulated sugar, applesauce, buttermilk, eggs, and vanilla extract in a bowl. Combine the flour, baking powder, allspice, baking soda, and salt in a separate bowl. Add the flour mixture to the applesauce mixture and stir until smooth. Fold in the carrots and raisins.
Spoon the batter into the muffin cups and bake for 19 to 20 minutes, or until golden and the cupcakes are slightly springy when touched. Cool the cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely.
Combine the powdered sugar and orange juice and zest in a bowl, stirring until smooth. Spread some of the icing over each cupcake with a small spatula and let stand for 15 minutes before serving.
Serving Size: Makes 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user DANILEE327.