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Carrot Cake Cupcakes

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  • Yields: 12 cupcakes
  • Prep: 25 mins
  • Bake: 20 mins 350°F

Carrot Cake Cupcakes

Directions

  1. Spray 12 muffin cups with nonstick cooking spray or line with paper bake cups. In a large bowl combine all-purpose flour, white whole wheat flour, sugar, flaxseed meal, cinnamon, baking powder, baking soda, and salt.
  2. In a medium bowl combine carrots, applesauce, egg, and vanilla. Add carrot mixture to flour mixture; mix just until combined. Divide batter among 12 muffin cups.
  3. Bake in a 350 degrees F oven for 20 to 24 minutes or until a toothpick inserted in center comes out clean. Cool completely.
  4. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

Directions

  1. In a small bowl beat fat-free cream cheese and powdered sugar with an electric mixer on medium speed until smooth. If necessary, add fat-free milk to reach desired consistency.

Nutrition Facts (Carrot Cake Cupcakes)

  • Per serving:
  • 196 kcal cal.,
  • 1 g fat
  • 19 mg chol.,
  • 245 mg sodium,
  • 43 g carb.,
  • 2 g fiber,
  • 25 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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