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Carrot Cupcakes

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour
  12 cupcakes
Pureed prunes stand in for some of the fat in these carrot cupcakes.
For the Cupcakes:
1/2 cup  pitted prunes
1/4 cup  hot water
1 8-ounce can  crushed pineapple
1 1/4  cups sifted cake flour
1 teaspoon  ground cinnamon
1 teaspoon  baking powder
1/2 teaspoon  baking soda
1/2 teaspoon  salt
1   large egg
1 large  large egg white
3/4 cup  sugar
1/4 cup  canola oil
1 cup  grated carrots

For the Cream-cheese Frosting:
4 ounces  reduced-fat cream cheese
1/2 cup  marshmallow creme such as Fluff
1/2 teaspoon  lemon juice
2 tablespoons  chopped toasted pecans (optional)
Preheat oven to 325 degrees F.

Line 12 muffin cups with paper liners or coat with cooking spray.

Combine prunes with hot water in a food processor and process until smooth; set aside. Drain pineapple in a strainer set over a small bowl, pressing firmly to extract most of the juice. Set the pineapple aside and reserve the juice for another use.

Whisk flour, cinnamon, baking powder, baking soda and salt in a bowl. Whisk egg, egg white, sugar, oil and the reserved prune puree in a mixing bowl. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended. Stir in carrots and the reserved pineapple.

Divide the batter among the prepared muffin cups, filling them about two-thirds full. Bake the cupcakes until they spring back when lightly pressed in the center, 25 to 30 minutes. Let the cupcakes sit in the pan for about 2 minutes, then transfer to a wire rack to cool before frosting.

Beat cream cheese, marshmallow creme and lemon juice in a bowl with an electric mixer until smooth and creamy. Spread each cupcake with frosting and sprinkle with pecans (if using).

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   12 cupcakes
Calories: 216
Fat. Total: 7g
Protein: 3g
Carbohydrates, Total: 36g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 23mg
Sodium: 244mg
% Cal. from Fat: 29%
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