Low-Fat Carrot Cupcakes
Be sure to use baby carrots when you make these cupcakes. They are sweeter and more tender than regular carrots, so they keep the cupcakes moist.
Serves: 24Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- 1 bag (16 oz.) baby carrots
- 1 can (8 oz.) crushed pineapple, undrained
- ½ cup canola oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 3 egg whites
- 2 tsp. vanilla extract
- 1¾ cups all-purpose flour
- 1¼ cups whole wheat flour
- 3 Tbsp. cornstarch
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. salt
- 2 packages (3 oz.) low-fat cream cheese, softened
- 1 package (3 oz.) nonfat cream cheese, softened
- ⅓ cup nonfat sour cream
- 2½ cups confectioners' sugar
- 1 Tbsp. orange juice
- Preheat oven to 350°F. Spray 24 muffin cups with nonstick baking spray containing flour; set aside.
- In food processor, process the baby carrots until ground; remove from food processor and place in large bowl. In same food processor bowl, process the pineapple with liquid until smooth. Add to bowl with carrots.
- Add oil, granulated sugar, brown sugar, egg, egg whites, and vanilla and beat well. Add flours, cornstarch, baking powder, baking soda, cinnamon, and salt and mix until well blended. Spoon mixture into prepared muffin cups, filling each ⅔ full.
- Bake for 20–25 minutes or until cupcakes spring back when lightly touched with finger. Remove to wire rack to cool completely.
- For frosting, combine remaining ingredients in medium bowl. Beat on low speed until blended, then beat on high speed until fluffy. Frost cooled cupcakes.