Advert_sidetag

Recipe Summary

Prep time: 15 mins
Cook time: 20 mins
Yield: 12 servings

Ratings & Reviews

User rating:rating

Rated by 1 visitors

Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!


privacy policy Submit

Carrot Cupcakes with Cream Cheese Icing

This recipe serves:  12
Ingredients
For the cupcakes:

12 paper cupcake liners
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
3/4 cup light brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/4 cup finely grated carrots
1/2 cup well drained, canned, crushed pineapple
1 egg
1 egg white

For the Cream Cheese Icing:

4 ounces cream cheese, low-fat, softened
2/3 cup confectioners' sugar
1/2 teaspoon lemon zest
1 1/2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Cooking Instructions
For the cupcakes:
1. Preheat the oven to 350F. Line 12 muffin tins with paper liners.

2. Sift the flour, baking powder, salt, cinnamon, nutmeg and ginger in a bowl. Add the sugar, oil, vanilla, carrots and pineapple. Stir a few times to roughly combine the batter.

3. In the bowl of an electric mixer, whip the egg and egg white until they are thick and frothy, about 5 minutes. Fold the whipped eggs into the batter, do not overmix.

4. Fill each baking cup 2/3 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 to 25 minutes. Allow the cupcakes to cool for 5 minutes before removing them from the pan.

5. Let the cupcakes cool completely.

For the cream cheese icing:
1. In a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon zest, lemon juice and vanilla together until the mixture is smooth.

2. Using a spoon or spatula, spread the icing on top of the cooled cupcakes. Store the cupcakes in the refrigerator in an airtight container.

Makes 12 standard sized cupcakes or 24 miniature cupcakes.

Serving Size: 1 cupcake

Nutritional Information

Number of Servings: 12

Per Serving

  • Calories
  • 180
  • Carbohydrate
  • 26 g
  • Fat
  • 7 g
  • Fiber
  • 1 g
  • Protein
  • 3 g
  • Saturated Fat
  • 1 g
  • Sodium
  • 181 mg
  •  
  •  
SEE ALL THE FACTS