Carrot cupcakes with cream cheese frosting
9
Points®
Total time: 55 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Ingredients
Cooking spray
12 spray(s)
All-purpose flour
1¼ cup(s)
Sugar
⅔ cup(s)
Sweetened coconut flakes
¼ cup(s)
Ground cinnamon
1 tsp(s)
Baking soda
1 tsp(s)
Table salt
½ tsp(s)
Egg
2 large, lightly beaten
Canola oil
¼ cup(s)
Orange zest
1 tsp(s), grated
Carrots
2 medium, shredded
Apple
1 medium, peeled, cored and shredded
Golden seedless raisins
⅓ cup(s), chopped
Whipped cream cheese
3 oz, at room temperature
Confectioners' sugar
2 tbsp(s)
Whole milk
1½ tsp(s)
Vanilla extract
½ tsp(s)
Instructions
1
Preheat oven to 350°F. Spray 12-cup muffin pan with nonstick spray or use paper liners.
2
Whisk together flour, granulated sugar, coconut, cinnamon, baking soda, and salt in large bowl. Stir together eggs, oil, and orange zest in medium bowl. Stir egg mixture into flour mixture just until flour mixture is moistened. Stir in carrots, apple, and raisins. Spoon batter evenly into prepared muffin cups, using about 1⁄3 cup batter for each cupcake.
3
Bake until toothpick inserted into center of cupcake comes out clean, about 20 minutes. Let cool in pan on wire rack 5 minutes; remove cupcakes from pan and let cool completely on rack.
4
To make frosting, with electric mixer on medium-low speed, beat cream cheese, confectioners’ sugar, milk, and vanilla in small bowl until blended. Spread small amount of frosting on each cupcake.
5
Serving size: 1 frosted cupcake
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