Reduced Fat Carrot Cake Cupcakes with Cream Cheese Frosting
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Reduced Fat Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, combine the grated carrots, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients and mix until well combined.
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Divide the batter evenly among 12 cupcake liners in a muffin tin.
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Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
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In a mixing bowl, beat the reduced-fat cream cheese, powdered sugar, and lemon juice until smooth and creamy.
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Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
