5NEWS Grill: Low-Fat Carrot Cake Cupcakes
Low-Fat Carrot Cake Cupcakes
with homemade cream cheese frosting
1 cup all-purpose flour
1 cup whole wheat flour
1 cup sugar
2 TBSP. flaxseed meal
2 tsp. ground cinnamon
1 tsp. baking powder
1/8 tsp. salt
2 cups shredded carrots
1 cup unsweetend applesauce
1 egg, lightly beaten
1 tsp. vanilla extract
For Cream Cheese Frosting
1/3 cup fat-free cream cheese
1/3 cup powdered sugar
1 tsp. skim milk
Preheat oven to 350 degrees. Coat twelve 2 1/2 inch muffin cups with nonstick cooking spray or line with paper baking cups.
In a large bowl combine all-purpose flour, whole wheat flour, sugar, flaxseed meal, cinnamon, baking powder, baking soda and salt.
In a medium bowl combine carrots, applesauce, egg and vanilla. Add carrot mixture to flour mixture; mix just until combined.
Divide the batter among the prepared muffin cups.
Bake for 20 to 24 minutes or until a toothpick inserted in centers come out clean. Cool completely.
Frost with the cream cheese frosting.
To make the cream cheese frosting:
In a small bowl beat 1/3 cup cream cheese and 1/3 cup powdered sugar with an electric mixer on medium until smooth. If necessary, add 1 teaspoon of milk to reach
Just ONE gram of fat and 196 calories per cupcake!