WEEKDAYS 1e|12c|p

Carrot-Apple Cupcakes With Cream Cheese Frosting

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A Dessert for Happy, Healthy Kids
skill level
Easy
time
30-60min
servings
Over 8
cost
$
Serve these tasty low-fat cupcakes at a party, as a snack, or as a dessert for happy, healthy kids.
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ingredients
  • 1 1/4 cups all-purpose flour2/3 cup granulated sugar2 medium carrots
  • shredded1 apple
  • peeled
  • cored
  • and shredded1/3 cup golden raisins1/4 cup sweetened flaked coconut1 teaspoon grated orange zest1 teaspoon cinnamon1 teaspoon baking soda1/4 teaspoon salt2 large eggs
  • lightly beaten1/4 cup canola oil6 ounces fat-free cream cheese
  • at room temperature1/4 cup confectioners' sugar
  • sifted1 teaspoon vanilla extract1 tablespoon milk1/3 cup mixed dried fruits for decorating tops (optional)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/4 cups all-purpose flour
    2/3 cup granulated sugar
    2 medium carrots, shredded
    1 apple, peeled, cored, and shredded
    1/3 cup golden raisins
    1/4 cup sweetened flaked coconut
    1 teaspoon grated orange zest
    1 teaspoon cinnamon
    1 teaspoon baking soda
    1/4 teaspoon salt
    Preheat the oven to 350ºF.
  • 2
    2 large eggs, lightly beaten
    1/4 cup canola oil
    Spray a 12-cup muffin pan with nonstick spray.
  • 3
    6 ounces fat-free cream cheese, at room temperature
    1/4 cup confectioners' sugar, sifted
    1 teaspoon vanilla extract
    1 tablespoon milk
    Stir the flour, granulated sugar, carrots, apple, raisins, coconut, orange zest, cinnamon, baking soda and salt together in a large bowl.
  • 4
    1/3 cup mixed dried fruits for decorating tops (optional)
    Beat the eggs and oil together in another bowl.
  • 5
    Stir the egg mixture into the flour mixture just until combined.
  • 6
    Spoon the batter evenly into the muffin cups and bake until a toothpick inserted into the center of each cupcake comes out clean, 20-25 minutes.
  • 7
    Cool in the pan on a rack 5 minutes; remove the cupcakes from the pan and cool completely on the rack.
  • 8
    To make the frosting, combine the cream cheese, confectioners' sugar, vanilla and milk in the bowl of an electric mixer and beat just until creamy.
  • 9
    Spread the frosting over the cooled cupcakes.
  • 10
    Make faces or designs on top of the cupcakes with the dried fruit, if using. 
  • 11
    Serves 12 Per serving (1 frosted cupcake): 202 Cal, 6 g Fat, 1 g Sat Fat, 0 g Trans Fat, 38 mg Chol, 262 mg Sod, 32 g Carb, 1 g Fib, 5 g Prot, 81 mg Calc.
 
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