Carrot Cupcakes Bites with Cream Cheese Frosting

2
Total Time
1 hr 7 min
Prep
25 min
Cook
12 min
Serves
24
Difficulty
Easy

Ingredients

cooking spray

6 spray(s)

white all-purpose flour

¾ cup(s)

ground cinnamon

2½ tsp

baking soda

1 tsp

baking powder

½ tsp

table salt

½ tsp

minced ginger

¼ tsp

lemon zest

¼ tsp, finely grated

ground nutmeg

tsp

unsweetened applesauce

¾ cup(s)

uncooked carrot(s)

¾ cup(s), finely grated

plain fat free Greek yogurt

½ cup(s)

egg(s)

1 large

unpacked light brown sugar

cup(s)

vanilla extract

1 tsp

low fat cream cheese

¼ cup(s), at room temperature

fat free whipped topping

1 cup(s)

powdered sugar

2 tsp

vanilla extract

½ tsp

table salt

1 pinch

unsweetened shredded coconut

3 Tbsp, toasted

Instructions

  1. Preheat oven to 350°F. Coat a 24-hole mini muffin pan with cooking spray.
  2. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, 1/2 tsp salt, ginger, lemon zest and nutmeg. In a large bowl, whisk together applesauce, carrot, yogurt, egg, brown sugar and 1 tsp vanilla extract. Add dry ingredients to wet; stir just to combine.
  3. Evenly divide batter (about 2 rounded Tbsp) among prepared muffin cups; bake until cooked through and a toothpick inserted in center of a muffin comes out clean, about 12-14 minutes. Let cool in pan, about 30 minutes.
  4. Meanwhile, whisk together cream cheese, whipped topping, powdered sugar, 1/2 tsp vanilla extract and pinch salt.
  5. Spoon 2 tsp topping mixture onto each cooled cupcake; sprinkle evenly with coconut.
  6. Serving size: 1 frosted cupcake

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