Carrot Cupcakes with Lowfat Cream Cheese Frosting
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Carrot Cupcakes with Lowfat Cream Cheese Frosting calories by ingredient
Introduction
From Fit Sugar:"Whether as a healthy snack, or as a quick breakfast or dessert, these cupcakes are not your average cupcakes. They are actually very healthy for you and soo delicious and satisfying! I always store them in an airtight container and then put them in the fridge for whenever I get hungry! Instead of all the butter I use applesauce, and less oil. And they are aonly aorund 200 calories each as opposed to huge 500 calorie ones at a bakery" From Fit Sugar:
"Whether as a healthy snack, or as a quick breakfast or dessert, these cupcakes are not your average cupcakes. They are actually very healthy for you and soo delicious and satisfying! I always store them in an airtight container and then put them in the fridge for whenever I get hungry! Instead of all the butter I use applesauce, and less oil. And they are aonly aorund 200 calories each as opposed to huge 500 calorie ones at a bakery"
Number of Servings: 12
Ingredients
-
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Directions
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.