Tuesday, May 3, 2011

Carrot Cake Cupcakes

FINALLY.  School is done for the summer for me! I could not be more relieved... although that means I have to find another summer job to keep me busy.  Nonetheless, we'll just pretend that I'll have a lot more time to blog.

Yes, I like pretending.

I like pretending that I made these tonight and I'm a super diligent blogger and that these are the best cupcakes ever.  Oh wait, that last part isn't pretending!  This was my Easter gift to my family and they were SO good. Honestly some of the best cupcakes I've ever had.  

Wanna know the best part?


They're LIGHT. In calories and fat.  The original recipe is actually for Carrot CAKE but I got super duper creative by baking it in muffin cups... I know.  A little crazy with the imagination here.  

Anyway, 262 calories and 8.8 grams of fat per cupcake.  Okay so it's no diet soda cupcake... but the stats could be much worse.

They are deeeeee-lish and no one will ever know they are "light."

Carrot Cupcakes with Toasted Cream Cheese Frosting
from Cooking Light
  • Cake:
  • 3/4 cup all-purpose flour (about 3 1/3 ounces)
  • 1/4 cup quick-cooking oats
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup canola oil
  • 1 (2 1/2-ounce) jar carrot baby food
  • 2 large eggs, lightly beaten
  • 1 1/4 cups finely grated carrot (about 4 ounces)
  • 1/2 cup golden raisins
  • Cooking spray 
  • Frosting:
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 1/4 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup flaked sweetened coconut, toasted
  • Preheat oven to 325°.
  • To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into 12 muffin cups sprayed with cooking spray or filled with cupcake/muffin liners.
  • Bake at 325° for 30-40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
  • To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.

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