Light Carrot Cake Cupcakes With Cream Cheese Frosting Recipe

Name: Light Carrot Cake Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup Grated Carrots; 1 cup Whole Wheat Flour; 1-1/2 cup All-purpose Flour; 1/4 cups Dark Brown Sugar; 1-1/3 cup Sugar (Or Substitute 1/2 Cup Sugar Substitute And 1/2 Cup Sugar For The 1 1/3 Cups Sugar); 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/4 teaspoons Ground Allspice; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Cinnamon; 1/2 teaspoons Salt; 3 Eggs; 1 cup Non-fat Plain Yogurt; 1/4 cups Unsweetened Applesauce; 1/4 cups Canola Oil; FOR THE FROSTING:; 8 ounces, weight 1/3 Of The Fat Cream Cheese, Softened; 2 Tablespoons Butter, Room Temperature; 1-1/2 teaspoon Vanilla Extract; 1 pinch Salt; 2 cups Confectioners Sugar (Sifted)

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup Grated Carrots
1 cup Whole Wheat Flour
1-1/2 cup All-purpose Flour
1/4 cups Dark Brown Sugar
1-1/3 cup Sugar (Or Substitute 1/2 Cup Sugar Substitute And 1/2 Cup Sugar For The 1 1/3 Cups Sugar)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoons Ground Allspice
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Cinnamon
1/2 teaspoons Salt
3 Eggs
1 cup Non-fat Plain Yogurt
1/4 cups Unsweetened Applesauce
1/4 cups Canola Oil
FOR THE FROSTING:
8 ounces, weight 1/3 Of The Fat Cream Cheese, Softened
2 Tablespoons Butter, Room Temperature
1-1/2 teaspoon Vanilla Extract
1 pinch Salt
2 cups Confectioners Sugar (Sifted)

1
For the cupcakes:
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1. Preheat oven to 350 F. Place cupcake liners into two 12-count muffins tins.
3
2. Place grated carrots into a large mixing bowl and set aside.
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3. Put flours, sugars, baking powder, baking soda, allspice, nutmeg, cinnamon and salt into the bowl of a food processor or stand mixer. Pulse or mix for about for about 10 seconds. Add the flour mixture to the grated carrots and toss to coat.
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4. Next add the eggs, yogurt and applesauce to the bowl of the food processor/stand mixer and pulse/beat until creamy. Add in the oil and mix until well-combined.
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5. Pour the sugar mixture into the carrot mixture and stir until just moistened.
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6. Fill cupcake liners about 2/3 full and bake for 20-30 minutes or until toothpick inserted into the center comes out clean.
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7. Remove cupcakes from the pan to a wire rack and allow to cool completely.
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For the frosting:
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8. Using a stand mixer, beat cream cheese and butter together until blended. Add in the vanilla and salt and beat until smooth. Add in the confectioners' sugar a 1/2 cup at a time and beat until smooth and creamy.
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9. Refrigerate for at least 10 minutes before frosting the cooled cupcakes.
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10. Store leftover cupcakes in refrigerator

1340

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup Grated Carrots, 1 cup Whole Wheat Flour, 1-1/2 cup All-purpose Flour, and more.

Yes, Light Carrot Cake Cupcakes With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Carrot Cake Cupcakes With Cream Cheese Frosting

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