Preheat oven to 350F. Grease muffin pan or line with cupcake liners and set aside. In a medium bowl combine dry ingredients – flour, baking powder, baking soda, salt, cinnamon & sugar – mix until combined. In a large bowl, add wet ingredients –( applesauce with yogurt to equal 1 1/2 cups), carrots and vanilla. Mix wet ingredients with dry. Stir until just combined. Fill cups to the top and bake 15-20 minutes or until a toothpick comes out clean when inserted into the center. Do not overbake.
While the cupcakes are cooling, prepare your frosting.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6100.4mg||210 %|
|Potassium 91mg||2 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 18.3g|
|Protein 3.4g||5 %|
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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.
Calories per serving: 73
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