Skinny Carrot Cupcakes with Cream Cheese Frosting
by the Editors of Publications International, Ltd.
Yield: Makes 18 cupcakes
2-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/2 cup crushed pineapple in juice
1 jar (4 ounces) puréed baby food carrots
2 jars (2.5 ounces each) puréed baby food prunes
1/4 cup canola oil
1/4 cup buttermilk
2 teaspoons vanilla
2 teaspoons grated orange peel
Cream Cheese Frosting
1/4 cup fat-free cottage cheese
6 ounces reduced-fat cream cheese
2 tablespoons powdered sugar
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoon vanilla
1. Preheat oven to 375°F. Line 18 (2-1/2-inch) muffin cups with paper liners; set aside.
2. To prepare cupcakes, stir together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and cloves in large bowl. Add remaining cupcake ingredients; stir just until combined. Spoon evenly into prepared muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
4. To prepare frosting, combine cottage cheese, cream cheese, powdered sugar, sugar substitute and 1 teaspoon vanilla in food processor or blender; blend until smooth. Frost each cupcake with about 2 teaspoons frosting.
Tip If you don't have buttermilk on hand, you can sour fresh milk to use as a substitute. For 1/4 cup of buttermilk, place 1/2 plus 1/4 teaspoon lemon juice or distilled vinegar in a measuring cup and add enough milk to measure 1/4 cup. Stir and let mixture stand at room temperature for 5 minutes.