Carrot Cake Cupcakes

Carrot Cake Cupcakes

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From: Diabetic Living Magazine

Individual carrot cakes baked in cupcake liners have a smooth cream-cheese frosting.

Ingredients 24 servings

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Original recipe yields 24 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 2¼ cups whole wheat pastry flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon grated whole nutmeg
  • 1 cup chopped pecans, toasted
  • ½ cup golden raisins
  • 3 eggs, lightly beaten
  • 1 cup granulated sugar (see Tips)
  • ½ cup unsweetened applesauce
  • ¼ cup canola oil
  • 2 teaspoons vanilla
  • 2 cups coarsely shredded carrots
  • 1 to 2 oranges
  • 1 (8 ounce) package reduced-fat cream cheese (Neufchâtel), room temperature
  • Dash fine sea salt
  • ¼ cup powdered sugar (see Tips)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line twenty-four 2½-inch muffin cups or forty-eight 1¾-inch muffin cups with paper bake cups. Coat bake cups with cooking spray.
  2. 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.
  3. 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 2½-inch muffin cup or about 1 Tablespoon batter into each prepared 1¾-inch muffin cup.
  4. Bake 15 minutes for 2½-inch cups, 10 minutes for 1¾-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.
  5. Meanwhile, for frosting, remove zest and squeeze ¼ 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.
  6. If desired, remove zest from remaining orange. Top cupcakes with frosting and orange zest.
  • Tips: If using granulated sugar substitute, choose Splenda® 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.

Nutrition information

  • Serving size: 1 regular or 2 mini cupcakes
  • Per serving: 182 calories; 9 g fat(2 g sat); 2 g fiber; 24 g carbohydrates; 3 g protein; 8 mcg folate; 30 mg cholesterol; 13 g sugars; 1,656 IU vitamin A; 3 mg vitamin C; 39 mg calcium; 0 mg iron; 177 mg sodium; 108 mg potassium
  • Nutrition Bonus: Vitamin A (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 starch, ½ other carbohydrate

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