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

EatingWell Test Kitchen


Cream-cheese Frosting


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

  • 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; 1.4 g saturated fat; 21 mg cholesterol; 250 mg sodium. 153 mg potassium; 36.2 g carbohydrates; 1.3 g fiber; 19 g sugar; 3.1 g protein; 1748 IU vitamin a iu; 3 mg vitamin c; 47 mcg folate; 38 mg calcium; 1 mg iron; 11 mg magnesium;

Reviews (1)

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Rating: 5 stars
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