Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting
Total:
1 hr 20 min
Prep:
25 min
Inactive:
30 min
Cook:
25 min
Yield:
18 cupcakes
Level:
Easy
Total:
1 hr 20 min
Prep:
25 min
Inactive:
30 min
Cook:
25 min
Yield:
18 cupcakes
Level:
Easy

Ingredients

Cupcakes:
  • 2 cups grated carrots
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup plain low-fat yogurt
  • 1/3 cup applesauce
  • 1/3 cup raisins
  • 1/4 cup raw sugar
  • 2 tablespoons cocoa butter, melted
  • 2 eggs
  • 1 egg white
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
Frosting:
  • 2 cups low-fat cream cheese
  • 1/2 cup raw sugar, pulverized
  • 1/4 cup maple flakes
  • 3 tablespoons cocoa butter
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 1 cup unsweetened shredded coconut, for garnish

Directions

Preheat the oven to 350 degrees F. For the cupcakes: Combine the carrots, pumpkin seeds, yogurt, applesauce, raisins, raw sugar, cocoa butter, eggs, egg white and vanilla seeds in a large bowl and mix well. In a separate bowl, whisk together both flours, the baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix until moist (don't overmix). Spoon the batter into 18 silicone muffin molds and bake until a toothpick comes out clean, about 25 minutes. Let cool in the molds for 10 to 15 minutes, then unmold the cupcakes and let cool completely on a wire rack. For the frosting: Mix the cream cheese, raw sugar, maple flakes, cocoa butter and vanilla seeds in a bowl until smooth. Pipe the frosting onto the cupcakes. Garnish each cupcake with a small pinch of coconut.

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