Clementine Carrot Cupcakes

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I thought this recipe sounded, well, like something different.  The fact that it is lower in fat that most cupcakes is just (lower fat) icing on the cake.   I doubt most people could even tell, so we’ll just keep it a secret.  This recipe is courtesy of Daily Dish Magazine.

  • 1 3/4 cups unbleached all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 3/4 cup non-fat plain Greek yogurt
  • 1/4 cup unsweetened applesauce
  • 1 Tbsp. canola oil
  • 3 large eggs, beaten
  • 1 tsp. vanilla
  • 2 cups finely grated carrots
  • 1 Tbsp. grated clementine zest
  • 1 8 oz. package AND 1 3oz. package 1/3 less fat cream cheese (neufchatel), at room temperature
  • 6 Tbsp. butter, at room temperature
  • 3 cups confectioners’ sugar
  • 1 Tbsp. clementine zest
  • 1 Tbsp. clementine juice
  1. Preheat oven to 350 degrees.
  2. Line 15 cups of your cupcake pan with liners. (I know it is an odd number, but that is how many I got from the recipe.)
  3. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
  4. Add yogurt, applesauce, oil, eggs, and vanilla. Whisk until just combined.
  5. Stir in carrots and clementine zest.
  6. Evenly distribute into the lined cupcake pan. I use a scoop to make this easier.
  7. Bake for approximately 20 minutes or until a pick inserted in the center come out clean.
  8. Remove from the pan to a wire rack and allow to cool completely before frosting.
  9. Mix together all ingredients in the bowl of a stand mixer with the paddle attachment until thoroughly mixed. Pipe or spread on cool cupcakes.

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