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
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
⅛ tsp
Unsweetened applesauce
¾ cup(s)
Carrots
¾ cup(s), finely grated
Plain fat free Greek yogurt
½ cup(s)
Egg
1 large egg(s)
Unpacked light brown sugar
⅓ 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 (confectioner's)
2 tsp
Vanilla extract
½ tsp
Table salt
1 pinch(es)
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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