Carrot cupcakes

Recipe Information

Ingredients

• Cream cheese frosting

  • 4 ounces reduced fat cream cheese

  • ½ cup marshmallow creme

  • ½ teaspoon lemon juice

• Cupcakes

  • ½ cup pitted prunes

  • ¼ cup hot water

  • 1 8-ounce can crushed pineapple

  • 1 ¼ cup cake flour, sifted

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 large egg

  • 1 large egg white

  • ¾ cup sugar

  • ¼ cup canola oil

  • 1 cup carrots, grated

  • 2 tablespoons pecans, chopped

Directions

• Preheat an oven to 325°F. Use cupcake liners to prepare a tray for 12 cupcakes.

• Prepare the frosting by beating cream cheese, marshmallow crème, and lemon juice in a bowl until creamy.

• Using a food processor, combine the prunes and hot water and process until smooth.

• Drain the pineapple, extracting as much juice as possible.

• In a bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt. In a different bowl, whisk the egg, egg white, sugar, oil, and prune mixture, then combine the dry and wet mixtures and stir. Finally, stir in the carrots and pineapple.

• Fill cupcake liners 2/3 of the way and bake for 25-30 minutes.

• Frost each cupcake when cool and sprinkle with pecans.

Nutrition (per serving)

• Calories: 216 cal

• Total fat: 7g

• Saturated fat: 2g

• Monounsaturated fat: 3g

• Cholesterol: 23mg

• Sodium: 244mg

• Potassium: 145mg

• Carbohydrate: 36g

• Fiber: 1g

• Protein: 3g