I love to serve lighter desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they're marvelous any time of the year. —Sara Pleso, Sparta Tennessee.
Carrot Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with Cream Cheese Frosting
Prep Time
20 min
Cook Time
15 min
Yield
1 dozen
Ingredients
- 3/4 cup packed brown sugar
- 1/2 cup unsweetened applesauce
- 2 large eggs, room temperature
- 1/4 cup canola oil
- 1/2 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-1/2 cups shredded carrots (about 3 medium)
- 1/4 cup chopped walnuts
- FROSTING:
- 4 ounces reduced-fat cream cheese
- 3/4 cup confectioners' sugar
- 1/2 teaspoon lemon juice
Directions
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners.
- In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts.
- Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.
Nutrition Facts
1 cupcake: 229 calories, 9g fat (2g saturated fat), 38mg cholesterol, 220mg sodium, 34g carbohydrate (23g sugars, 2g fiber), 4g protein. Diabetic exchanges: 2 starch, 1-1/2 fat.
