Recipes

Name: Carrot Cupcakes
Prep time: 30 s
Cook time: 25 s
Yield: 15 Servings
Ingredients: 1 cup all-purpose flour; 1 cup whole-wheat flour; ¾ cup packed brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; ¾ teaspoon ground cinnamon; ¼ teaspoon salt; ¼ teaspoon ground ginger; 2 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

Desserts, other

Carrot Cupcakes

Overview

These delightful carrot cupcakes offer a heart-smart twist on the classic dessert. Packed with beta-carotene-rich carrots and naturally sweetened with applesauce, each moist, perfectly-portioned cupcake delivers antioxidant benefits while satisfying your sweet tooth. The reduced-fat cream cheese frosting adds a guilt-free finishing touch to this better-for-you treat.

Prep time 30

Cook Time 25

Total Time 55

Nutritional Information

Makes: 15 Servings

Calories 207kcal

Fat 8g

Saturated Fat 2g

Cholesterol 37mg

Sodium 218mg

Carbohydrates 30g

Dietary Fiber 2g

Total sugars 17g

Protein 4g

Potassium 149mg

Instructions

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

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 For frosting, in a small bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add agave nectar (or honey); 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.

Ingredients

1 cup all-purpose flour

1 cup whole-wheat flour

¾ cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon ground ginger

2 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

*A health-promoting diet focuses on a variety of nutrient-dense foods, including vegetables, fruits, whole grains, lean proteins, and healthy fats from nuts and plant oils. Limit intake of both saturated fat and added sugars to less than 10% of your daily calories, and sodium to less than 2,300 mg per day. 2,000 calories a day is used for general nutrition advice, but your calorie and other nutrient needs may vary. For dietary guidance specific to you, consult a healthcare provider.