Carrot Cupcakes

  • Active Time 30m
  • Total Time 1h

12 cupcakes

Puréed prunes stand in for some of the fat in these carrot cupcakes.

ingredients

  • For the Cupcakes:
  • 1/2 cup pitted prunes
  • 1/4 cup hot water
  • One 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 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)

directions

FOR THE CUPCAKES:

Preheat the oven to 325 degrees F.

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

Combine the prunes with the hot water in a food processor and process until smooth; set aside. Drain the 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 the flour, cinnamon, baking powder, baking soda and salt in a bowl. Whisk the egg, egg white, sugar, oil and the reserved prune purée in a mixing bowl. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended. Stir in the 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.

FOR THE CREAM-CHEESE FROSTING:

Beat the 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 Publisher. All rights reserved.

RecID 7670

nutrition information per serving

216 calories; 7g total fat; 2g total saturated fat; 23mg cholesterol; 244mg sodium; 36g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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