Name: Carrot Cupcakes with Cream Cheese Frosting
Total time: 55 min
Ingredients: 1 Nonstick cooking spray; 1 cup all-purpose flour; 1 cup whole wheat flour; ¾ cup packed brown sugar or brown sugar substitute blend equivalent to 3/4 cup brown sugar (see Tip); 1 teaspoon baking powder; 1 teaspoon baking soda; ¾ teaspoon ground cinnamon; ¼ teaspoon salt; ¼ teaspoon ground ginger; 2 large eggs eggs, lightly beaten; 2 cups shredded carrots (4 medium); 1 cup unsweetened applesauce; ⅓ cup canola oil; 6 ounces reduced-fat cream cheese (Neufchâtel); 3 tablespoons agave nectar or honey; 5 tablespoons finely shredded carrot or 15 wide, very thin carrot strips

Directions

Step 1

Preheat oven to 350 degrees F. Line fifteen 2-1/2-inch muffin cups with paper bake cups. Lightly coat paper cups with cooking spray; set aside.

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Step 2

In a large bowl, stir together flours, brown sugar, baking powder, baking soda, cinnamon, salt, and ginger; set aside.
Step 3

In a medium bowl, combine eggs, carrots, applesauce, and oil. Add egg mixture to flour mixture. Stir until combined. Spoon batter into the prepared muffin cups, filling each three-fourths full.
Step 4

Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.
Step 5

To prepare the frosting, in a small bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add agave nectar; beat for 1 minute more. Spread frosting on cupcakes. Top each cupcake with 1 teaspoon of the finely shredded carrots or one very thin carrot strip.

Tips

Tip: If using sugar substitute, choose Splenda(R) Brown Sugar Blend. Follow package directions to use product amount equivalent to 3/4 cup brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 189 cal., 215 mg sodium, 24 g carb., 11 g sugar. Daily Values: 5% calcium, 5% iron.

Nutrition Facts

Serving Size: 1 cupcake

Per Serving:

254 calories; protein 5g 10% DV; carbohydrates 34g 11% DV; exchange other carbs 2.5; dietary fiber 3g 12% DV; sugars 19g; fat 11g 17% DV; saturated fat 2g 10% DV; cholesterol 3mg 1% DV; sodium 188mg 8% DV.

Exchanges:

2 starch, 1 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts