Carrot Cupcakes

Course : Vegetables
Serves: 12
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Ingredients:

=== cupcakes ===
1/2 cup pitted prunes
8 ounces crushed pineapple - -- (1 can)
1 1/4 cups sifted cake flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
3/4 cup sugar
1/4 cup canola oil
1 cup grated carrots
=== cream cheese frosting ===
4 ounces reduced-fat cream cheese
1/2 cup marshmallow creme -- such as fluff
1/2 teaspoon fresh lemon juice
2 tablespoons chopped toasted pecans -- optional
 

Preparation / Directions:

To make cupcakes: Preheat oven to 325 degrees. Line 12 muffin cups with paper liners or lightly oil or coat the cups with nonstick cooking spray. In a food processor, combine prunes with 1/4 cup hot water and process until smooth; set aside. Drain pineapple in a strainer set over a small bowl, pressing firmly to extract most of the juice. Set the pineapple aside and reserve the juice for another use. In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In a mixing bowl, whisk together egg, egg white, sugar, oil, and the reserved prune puree. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended. Stir in the carrots and the reserved pineapple. Divide the batter among the prepared muffin cups, filling them about two-thirds full. Bake the cupcakes for 25 to 30 minutes, or until they spring back when lightly pressed in the center. Let the cupcakes sit in the pan for about 2 minutes, then transfer to a wire rack to cool before frosting. To make cream cheese frosting: In a bowl, beat cream cheese, marshmallow creme, and lemon juice with an electric mixer until smooth and creamy. Spread each cupcake with frosting and sprinkle with pecans, if using.

 

Nutritional Information:

163 Calories (kcal); 7g Total Fat; (36% calories from fat); 3g Protein; 23g Carbohydrate; 21mg Cholesterol; 248mg Sodium


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