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2 Ratings
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Pureed prunes stand in for some of the fat in these carrot cupcakes.

Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary test

1 hr

Nutrition Profile:



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

1 cupcake
213 calories; protein 3.1g; carbohydrates 36.2g; dietary fiber 1.3g; sugars 19g; fat 6.7g; saturated fat 1.4g; cholesterol 20.6mg; vitamin a iu 1747.7IU; vitamin c 2.7mg; folate 47.1mcg; calcium 38.2mg; iron 1.4mg; magnesium 10.7mg; potassium 152.5mg; sodium 250.1mg; thiamin 0.2mg.

1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 1/2 fat