Pumpkin-Carrot Cupcakes
Sheila
ingredients
- 1 1/2 all-purpose flour
- 2 tsp. chai spice blend or pumpkin-pie spice
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 (8 oz.) can crushed pineapple in juice
- 3/4 cup packed brown sugar
- 3/4 cup fat-free egg substitute
- 2/3 cup canned pumpkin puree
- 2/3 cup grated carrot
- 2 TBSP. light stick butter, softened
- FROSTING:
- 6 oz. light cream cheese softened
- 1/3 cup confectioners sugar
- 1/2 tsp. vanilla extract
- Colored sprinkles for garnish
directions
- 1
To make cupcakes, preheat the oven to 325 F. line 16 muffin pan cups with paper or foil liners.
- 2
Combine the flour, spice blend, baking powder, baking soda, cinnamon, and salt in a small bowl. With an electric mixer on medium speed, beat the pineapple with its juice, brown sugar, egg substitute, pumpkin, carrot, butter and vanilla in a large bowl until blended. Reduce the speed to low. Gradually add the flour mixture, beating just until blended.
- 3
Fill each muffin cup half full with the batter. Bake until a toothpick inserted into the centers comes out clean. 24-26 minutes. Remove the cupcakes from the pans and let cool completely on racks. (If making ahead, transfer the cupcakes to zip-close plastic freezer bags. Freeze up to 1 month. Before serving, transfer the cupcakes to a tray and let thaw at room temperature about 1 hour.)
- 4
To make the frosting, with an electric mixer on medium low speed, beat the cream cheese, confectioners sugar and vanilla in a medium bowl until smooth, about 2 minutes. With a small metal spatula, spread the frosting on the cupcakes; garnish with sprinkles.
notes
Point value 3
Source: Sheila
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