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

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Name: Carrot Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: For the Cupcakes:; 1/2 cup pitted prunes; 1/4 cup hot water; 1 8- ounce can crushed pineapple; 1 1/4 cups cake flour sifted; 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

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INGREDIENTS

For the Cupcakes:
1/2 cup pitted prunes
1/4 cup hot water
1 8- ounce can crushed pineapple
1 1/4 cups cake flour ; sifted
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

Servings

INSTRUCTIONS

FOR THE CUPCAKES:

Preheat oven to 325 degrees F.

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

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

NOTES

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Carrot Cupcakes

For the Cupcakes:
1/2 cup pitted prunes
1/4 cup hot water
1 8- ounce can crushed pineapple
1 1/4 cups cake flour sifted
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

FOR THE CUPCAKES:
Preheat oven to 325 degrees F.

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

FOR THE CREAM-CHEESE FROSTING:
Beat 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).

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 12 Servings

Calories: 359
Calories from Fat: 149 (42%)

Amt Per Serving		% DV

	Total Fat 16.5g	22 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 2.4g
Cholesterol 43.3mg		13 %
Sodium 3613.5mg		125 %
Potassium 202.6mg		5 %
Total Carbohydrate 46.6g		14 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 45.1g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 359

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