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Reduced Fat Carrot Cake Cupakes with Cream Cheese Frosting
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Description
Heathier Carrot Cake Cupcakes, reduced fat but not reduced taste. (218 calories; 7.4 grams of fat and 45% of your daily value of Vitamin A per cupcake!)
Ingredients
- FOR THE CUPCAKES:
- 4 whole Large Eggs
- ¼ cups Vegetable Oil
- 1 cup Unsweetened Applesauce
- 1 cup Sugar
- 1 cup Packed Brown Sugar
- 10 ounces, fluid Crushed Pineapple
- 2 teaspoons Vanilla
- ¾ cups Whole Wheat Flour
- 1-¼ cup All-purpose Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 2-½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- 1 dash Ground Cloves
- 3-½ cups Grated/shredded Carrots
- _____
- FOR THE FROSTING:
- ½ cups Butter
- 8 ounces, weight Neufchatel Cheese (reduced Fat Cream Cheese)
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla
Preparation
Preheat oven to 350ºF. In a large bowl, beat together eggs, oil, applesauce, sugars, pineapple and vanilla. Mix in flours, baking soda, baking powder, salt, cinnamon, nutmeg and a small pinch of ground cloves. Stir in carrots. Pour into a muffin tin lined with paper liners. Fill each liner 3/4 full. Bake in the preheated oven for 18–20 minutes. Let cupcakes cool completely. While cooling, prepare the frosting.
Frosting:
In a medium bowl, combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until the mixture is smooth and creamy. Pipe or spread the frosting on the cooled cupcakes.
Nutrition Facts:
30 servings
Amount per serving: 218 calories, 7.4g total fat.
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