Carrot Cake Cupcakes
Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups or forty-eight 1 3/4-inch muffin cups with paper bake cups. Coat bake cups with cooking spray.Advertisement
In a large bowl, stir together flour, baking powder, baking soda, cinnamon, salt, allspice, and nutmeg. Add pecans and raisins; toss to coat. Make a well in center of flour mixture.
In a medium bowl, combine eggs, granulated sugar, applesauce, oil, and 1 teaspoon of the vanilla. Add all at once to flour mixture; add carrots. Stir just until combined. Spoon about 2 Tablespoons batter into each prepared 2 1/2-inch muffin cup or about 1 Tablespoon batter into each prepared 1 3/4-inch muffin cup.
Bake 15 minutes for 2 1/2-inch cups, 10 minutes for 1 3/4-inch cups, or until a toothpick comes out clean and sides start to pull away from pans. Cool in pans on wire racks 5 minutes. Remove cupcakes from pans; cool completely on racks.
Meanwhile, for frosting, remove zest and squeeze 1/4 cup juice from one of the oranges. In a medium bowl beat cream cheese with a mixer on medium 30 seconds. Beat in orange zest and juice, remaining 1 teaspoon vanilla, and dash salt. Beat in powdered sugar until smooth.
If desired, remove zest from remaining orange. Top cupcakes with frosting and orange zest.
Tips: If using granulated sugar substitute, choose Splenda(R) Sugar Blend. Follow package directions to use product amount equivalent to 1 cup granulated sugar. Per serving with substitute: Same as below, except 170 calories, 20 grams carbohydrate (9 grams sugars).
We do not recommend using a sugar substitute for the powdered sugar.
To make ahead: Store in an airtight container in refrigerator up to 3 days.
1 1/2 fat, 1 starch, 1/2 other carbohydrate