Carrot Cupcakes

At book club last month, we talked about magazines we subscribed to. Well I had just ordered my Weight Watcher’s magazine, but didn’t have my first issue yet. Well I finally got it (May/June 2005 issue), and here’s the first recipe I’ve tried! YUMMY! (although Chad won’t touch them yet, the movie is still freaking him out!)

Carrot Cupcakes
Makes 24 servings

1 1/2 cups all-purpose flour
1/3 cup sugar
1/3 cup packed dark brown sugar (I used light)
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 eggs
1/3 cup canola oil (I used vegetable)
1/3 cup apple butter
2 tsp vanilla extract
1 1/2 cups shredded carrots (about 3 medium)

1/2 cup reduced fat cream cheese
1 tbsp honey

1. Preheat the oven to 350 degrees. Line 24 mini-muffin cups with paper liners or spray with nonstick spray.
2. Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a mixing bowl. Whisk the eggs, oil, apple butter, and vanilla in another bowl, and fold into the flour mixture, stirring just until blended. Stir in the carrots. Spoon into the muffin cups, filling them halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Cool completely on a rack.
3. To prepare the frosting, combine the cream cheese and honey in a small bowl. Dab a teaspoonful onto the top of each cooled cupcake.

PER SERVING (1 cupcake):
111 calories, 5 grams of fat, 1 gram of saturated fat, 0 grams trans fat, 21 mg Cholesterol, 157 mg Sodium, 15 g carb, 1 gram fiber, 2 gram protein, 13 gram calcium

WW Points = 2

COOK’S TIP: You can freeze the unfrosted cupcakes up to 1 month ahead; store them in a cookie tin or freezer container with wax paper between the layers. Thaw at room temperature 1/2 hour before frosting

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