Healthy Recipe: Carrot Cupcakes

This is a yummy recipe for dessert or breakfast. I found it in Weight Watchers magazine a few years ago. It's really good!

Carrot Cupcakes

CUPCAKES:
1-1/2 cups all-purpose flour
1/3 cup sugar
1/3 cup packed dark brown sugar
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1/3 cup canola oil
1/3 cup apple butter
2 teaspoons vanilla extract
1-1/2 cups shredded carrots (about 3 medium)


FROSTING:
1/2 cup reduced-fat cream cheese (Neufchatel)
1 tablespoon honey

1. Preheat oven to 350 degrees F. Line 24 mini-muffin cups with paper liners or spray with nonstick spray.
2. Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a mixing bowl. Whisk the eggs, oil, apple butter, and vanilla in another bowl, and fold into the flour mixture, stirring just until blended. Stir in the carrots. Spoon into the muffin cups, filling them halfway. Bake until a toothpick inserted into centers comes out clean, about 15 minutes. Cool completely on a rack.
3. To prepare the frosting, combine the cream cheese and honey in a small bowl. Dab a teaspoonful onto the top of each cooled cupcake.

Makes 24 servings. Per cupcake: 111 cal., 5 g fat, 1 g fiber (2 pts)

A little work, but a yummy result and makes quite a few - enough to share! What do you think?

Lisa :)