Saturday, March 9, 2013

Moist Carrot Cupcakes

2/3 cup sugar 
3 tablespoons canola oil 
1 egg 
1/4 cup unsweetened applesauce 
1 teaspoon vanilla extract 
1 cup all-purpose flour 
3/4 teaspoon baking soda 
3/4 teaspoon ground cinnamon 
1/4 teaspoon salt 
1-1/2 cups shredded carrots 
6 ounces reduced-fat cream cheese 
2/3 cup confectioners' sugar  
1/4 teaspoon vanilla extract

1.In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots. 

2.Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3.In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers. 

Yield: 10 cupcakes. 
Nutritional Facts 1 cupcake equals 226 calories, 8 g fat (3 g saturated fat), 33 mg cholesterol, 244 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

1 comment:

  1. These look delicious! I love carrot cake!


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