Carrot Cupcakes Bites with Cream Cheese Frosting
2
Points®
Total time: 1 hr 7 min • Prep: 25 min • Cook: 12 min • Serves: 24 • Difficulty: Easy
Ingredients
Cooking spray
6 spray(s)
All-purpose flour
0.75 cup(s)
Ground cinnamon
2.5 tsp
Baking soda
1 tsp
Baking powder
0.5 tsp
Table salt
0.5 tsp
Minced ginger
0.25 tsp
Lemon zest
0.25 tsp
Ground nutmeg
0.125 tsp
Unsweetened applesauce
0.75 cup(s)
Carrots
0.75 cup(s)
Plain fat free Greek yogurt
0.5 cup(s)
Egg(s)
1 large egg(s)
Unpacked light brown sugar
0.333 cup(s)
Vanilla extract
1 tsp
Low fat cream cheese
0.25 cup(s)
Fat free whipped topping
1 cup(s)
Powdered sugar (confectioner's)
2 tsp
Vanilla extract
0.5 tsp
Table salt
1 pinch(es)
Unsweetened shredded coconut
3 Tbsp
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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