Pureed prunes stand in for some of the fat in these carrot cupcakes. Source: EatingWell Magazine, Holiday Issue 1996

EatingWell Test Kitchen
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Ingredients

Cupcakes

Cream-cheese Frosting

Directions

  • To make cupcakes: Preheat oven to 325 degrees F. Line 12 muffin cups with paper liners or coat with cooking spray.

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  • Combine prunes with hot water in a food processor and process until smooth; set aside. Drain pineapple in a strainer set over a small bowl, pressing firmly to extract most of the juice. Set the pineapple aside and reserve the juice for another use.

  • Whisk flour, cinnamon, baking powder, baking soda and salt in a bowl. Whisk egg, egg white, sugar, oil and the reserved prune puree in a mixing bowl. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended. Stir in carrots and the reserved pineapple.

  • Divide the batter among the prepared muffin cups, filling them about two-thirds full. Bake the cupcakes until they spring back when lightly pressed in the center, 25 to 30 minutes. Let the cupcakes sit in the pan for about 2 minutes, then transfer to a wire rack to cool before frosting.

  • To make cream-cheese frosting: Beat cream cheese, marshmallow creme and lemon juice in a bowl with an electric mixer until smooth and creamy. Spread each cupcake with frosting and sprinkle with pecans (if using).

Nutrition Facts

213 calories; 6.7 g total fat; 21 mg cholesterol; 250 mg sodium. 36.2 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
02/20/2013
I made these and they were a big hit at my house. I recently had the request to make these as breakfast muffins (minus the frosting). The frosting is delicious but with the prune puree the cupcakes make great breakfast muffins. Read More