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HealthIER Carrot Cake Cupcakes

HealthIER Carrot Cake Cupcakes

Jan 3, 2013

HealthIER Carrot Cake Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Light on calories, heavy on taste! These cupcakes will hit the spot with the sweet tooth craving!
Ingredients
  • ¾ C. Whole-wheat flour
  • ½ C. All-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. Himalayan salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 3 T. Canola Oil
  • 2 large eggs
  • ½ C. natural, unsweetened applesauce
  • 3 T. Sugar
  • ¼ C. Pure maple syrup
  • 1 tsp. Pure vanilla extract (divided)
  • 1½ C. finely shredded carrots
  • ¼ C. chopped walnuts (optional)
  • ¼ C. raisins (optional)
  • 4 oz. Neufchatel cheese (reduced fat cream cheese), softened
  • ¾ C. confectioners' sugar
Instructions
  1. Preheat oven 350.
  2. Line 12 muffin cups with paper liners.
  3. In a medium bowl, sift together both flours, the baking soda, salt and spices.
  4. In a large bowl, whisk together the oil, sugar, pure maple syrup, and eggs until well combined.
  5. Whisk in the applesauce, ½ tsp. vanilla, and carrots.
  6. Add the dry ingredients and mix until just combined.
  7. Fold in the walnuts and raisins.
  8. Divide the batter among the muffin cups. bake until a toothpick inserted in a cupcake comes out clean, about 20-25 minutes.
  9. Cool completely.
  10. To make the frosting, use an electric mixer and beat together the cream cheese, confectioners' sugar and ½ tsp. vanilla until smooth and creamy.
  11. Frost the cupcakes.
  12. The cupcakes should be stored in the refrigerator, where they'll keep for up to 3 days.

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