Skinny Carrot Cupcakes with Cream Cheese Frosting
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the Editors of Publications International, Ltd.. "Skinny Carrot Cupcakes with Cream Cheese Frosting" 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/skinny-carrot-cupcakes-with-cream-cheese-frosting-recipe.htm> 27 May 2012.
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YIELD Makes 18 cupcakes
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INGREDIENTS
| 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 salt |
| 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 |
| 1/4 | cup buttermilk |
| 1 | egg |
| 2 | teaspoons vanilla |
| 2 | teaspoons grated orange peel |
| Cream Cheese Frosting | |
| 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 |
| 1 | teaspoon vanilla |
PREPARATION:
- 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.
Tip
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.
This recipe appears in:
Cupcakes
NUTRITIONAL INFORMATION:
| Fiber | 1 g |
| Carbohydrate | 34 g |
| Cholesterol | 19 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 26 % |
| Calories | 202 |
| Protein | 4 g |
| Sodium | 320 mg |
DIETARY EXCHANGE:
| Fat | 1 |
| Starch | 2 |
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