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Moist Carrot Cupcakes

If your kids think they don’t like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. —Healthy Cooking Test Kitchen

10 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

2/3 cup sugar
3 tablespoons canola oil
1 egg
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups shredded carrots
CREAM CHEESE FROSTING:
6 ounces reduced-fat cream cheese
2/3 cup confectioners' sugar
1/4 teaspoon vanilla extract

Directions

In a large bowl, beat the sugar, oil and egg until well blended. Beat
in applesauce and vanilla. Combine the flour, baking soda, cinnamon
and salt; gradually beat into sugar mixture until blended. Stir in
carrots.
Fill paper-lined muffin cups half full. Bake at 350° for 15-20
minutes or until a toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from pan to a wire rack
to cool completely.

2 of 2

Moist Carrot Cupcakes (continued)

Directions (continued)

In a small bowl, combine frosting ingredients; beat until smooth.
Frost cupcakes. Refrigerate leftovers.
Yield: 10 cupcakes.

Nutrition Facts: 1 cupcake equals 226 calories, 8 g fat (3 g saturated fat), 33 mg cholesterol, 244 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.