Mini Carrot Cake Cupcakes Recipe

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This is a revised version of the Joy of Baking Carrot Cupcake Recipe. I omitted the chopped walnuts & added raisins instead to reduce the fat of the cupcake part. I omitted butter & powdered sugar from cream cheese frosting & added honey instead to reduce fat & sugar. It's important to use freshly grated carrots to keep them moist. I like to cook them in mini muffin tins because it requires less cooking time than standard muffins. I think the trick to carrot cake is preventing it from getting dry. These cupcakes come out really moist and are reduced fat & sugar. This recipe also doesn't require using a mixmaster.

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Servings: 24
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Ingredients

Cost per serving $0.31 view details

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl whisk together the flour, baking soda, salt & ground cinnamon. Set aside.
  3. In another large bowl, whisk eggs until lightly beaten.
  4. Whisk in sugar, oil & vanilla until lightly thickened.
  5. Fold in applesauce, carrots & raisins.
  6. Fold this mixture into flour mixture and mix until completely blended.
  7. Fill muffin cups 3/4 full.
  8. Bake 10-12 minutes or until toothpick inserted into center of cupcake comes out clean.
  9. Whip together whipped cream cheese & honey for frosting
  10. Cool before frosting.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 50g
Recipe makes 24 servings
Calories 160  
Calories from Fat 87 54%
Total Fat 9.88g 12%
Saturated Fat 2.46g 10%
Trans Fat 0.02g  
Cholesterol 28mg 9%
Sodium 142mg 6%
Potassium 76mg 2%
Total Carbs 16.83g 4%
Dietary Fiber 0.6g 2%
Sugars 10.29g 7%
Protein 1.98g 3%
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