Makes 18 cupcakes
|2-1/2||cups all-purpose flour|
|1-1/4||cups packed brown sugar|
|2||teaspoons baking powder|
|2||teaspoons ground cinnamon|
|1||teaspoon baking soda|
|1||teaspoon ground ginger|
|1/2||teaspoon ground cloves|
|1/2||cup unsweetened applesauce|
|1/2||cup crushed pineapple in juice|
|1||jar (4 ounces) puréed baby food carrots|
|2||jars (2.5 ounces each) puréed baby food prunes|
|1/4||cup canola oil|
|2||teaspoons grated orange peel|
|1/4||cup fat-free cottage cheese|
|6||ounces reduced-fat cream cheese|
|2||tablespoons powdered sugar|
|4||packets sugar substitute or equivalent of 8 teaspoons sugar|
- Preheat oven to 375°F. Line 18 (2-1/2-inch) muffin cups with paper liners; set aside.
- To prepare cupcakes, stir together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and cloves in large bowl. Add remaining cupcake ingredients; stir just until combined. Spoon evenly into prepared muffin cups.
- Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
- To prepare frosting, combine cottage cheese, cream cheese, powdered sugar, sugar substitute and 1 teaspoon vanilla in food processor or blender; blend until smooth. Frost each cupcake with about 2 teaspoons frosting.
If you don't have buttermilk on hand, you can sour fresh milk to use as a substitute. For 1/4 cup of buttermilk, place 1/2 plus 1/4 teaspoon lemon juice or distilled vinegar in a measuring cup and add enough milk to measure 1/4 cup. Stir and let mixture stand at room temperature for 5 minutes.
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||26 %|
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