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    Carrot Cupcakes


    Source of Recipe


    WW Magazine May/June 2005


    Recipe Introduction


    Yields 24 servings at 2 points each
    Serving size: 1 cupcake
    *untried*


    List of Ingredients


    • 1 1/2 c flour
    • 1/3 c sugar
    • 1/3 c dark brown sugar, packed
    • 1 1/2 tsp baking soda
    • 1 tsp cinnamon
    • 1/2 tsp salt
    • 2 large eggs
    • 1/3 c canola oil
    • 1/3 c apple butter
    • 2 tsp vanilla extract
    • 1 1/2 c carrots, shredded
    • Frosting:
    • 1/2 c RF cream cheese
    • 1 T honey


    Instructions


    1. Preheat oven to 350°. Line 24 mini-muffin cups with paper liners or spray with nonstick spray.
    2. Whisk together the flour, sugars, baking soda, cinnamon and salt in a mixing bowl. Whisk the eggs, oil, apple butter and vanilla in another bowl, and fold into the flour mixture, stirring just until blended. Stir in the carrots. Spoon into the muffing cups, filling them halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Cool completely on a rack.
    3. To prepare the frosting, combine the cream cheese and honey in a small bowl. Dab a teaspoonful onto the top of each cooled cupcake.
    4. You can freeze the unfrosted cupcakes up to 1 month ahead; store them in a cookie tim or freezer container with wax paper between the layers. Thaw at room temperature 1/2 hour before frosting.
 

 

 

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