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.
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- 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.)
- Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
- Add yogurt, applesauce, oil, eggs, and vanilla. Whisk until just combined.
- Stir in carrots and clementine zest.
- Evenly distribute into the lined cupcake pan. I use a scoop to make this easier.
- Bake for approximately 20 minutes or until a pick inserted in the center come out clean.
- Remove from the pan to a wire rack and allow to cool completely before frosting.
- Mix together all ingredients in the bowl of a stand mixer with the paddle attachment until thoroughly mixed. Pipe or spread on cool cupcakes.