Lightened Up Carrot Cupcakes

My most favorite kind of cake is carrot cake, so I've been experimenting with recipes that are both delicious and Weight Watchers friendly. I first shared this recipe in 2011 and am reposting with info on points included. Note, this is not a food blog. Just sharing my recipe!




Whole Wheat Carrot Cupcakes


Sift together in a large mixing bowl:

1 1/4 cups of whole wheat flour
1 t. baking soda
1/4 t. salt

Set aside.

In another mixing bowl, combine:

2 beaten large eggs
3/4 cup light brown sugar
3 medium to large shredded carrots
8 ounce can crushed pineapple
1/2 c. applesauce (natural without added sugar)
1 t. pure vanilla extract
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/3 c. chopped pecans or walnuts (optional)

Combine all ingredients.

Use silicone muffin cups or a muffin pan with muffin liners and pour in the batter.

Bake in a preheated, 350 degree oven for 18-21 minutes. Makes 12 large cupcakes.

Cool.

While cooling, make the Cinnamon Orange Cream Cheese Frosting.

Mix about 3/4 of an 8 ounce package (6 oz. or so...I never really measure this exactly) of fat free cream cheese with 1/2 cup of confectioner's sugar, a teaspoon of fat free milk, and cinnamon (I add just about 1/2 t.). Then add in the zest of a small orange. Mix with electric mixer until it's nice and creamy.



Eat and enjoy! Store in the fridge.

*With the optional nuts, you can eat one cupcake FROSTED for 6 points on WW Freestyle. I would use the app, though, to add in the specific brands you are using to be 100% certain of point totals.