dish
Carrot Cupcakes with Cream Cheese Icing

12
Serves
180
Calories
13
Nutrients
12
Vitamins

Ingredients

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
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 350°F. 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

Nutrition Information

Number of Servings: 12
Calories
180
Protein
3 g
Total Carbohydrate
26 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
17 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
23 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
59 %
Percent Calories from Fat
34 %
Vitamin A
2015 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
2 mg
Vitamin D
1 IU
Folate
25 mcg
Vitamin E
0 IU
Vitamin K
2 mcg
Pantothenic Acid
0 mg
Calcium
48 mg
Iron
1 mg
Phosphorus
40 mg
Potassium
117 mg
Sodium
181 mg
Zinc
0 mg