Mini carrot cupcakes with cream cheese frosting
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 240, total fat 11 G., saturated fats 2 G., proteins 5 G., carbohydrates 31 G., fiber 3 G., cholesterol 49 mg, sodium 316 mg, sugar 17 G.
Calories 240, total fat 11 G., saturated fats 2 G., proteins 5 G., carbohydrates 31 G., fiber 3 G., cholesterol 49 mg, sodium 316 mg, sugar 17 G.
A few tricks will help you transform ordinary frosted cupcakes into low-calorie muffins that are just as delicious. For baking, you'll need mini loaf pans or a muffin tin. The batter is made with whole-wheat flour, which, along with grated carrots, adds fiber, while Greek yogurt, which replaces some of the butter, adds protein and a deliciously moist texture. Decorate the finished cupcakes with cream cheese frosting. Its amazing flavor complements the nutty, spicy flavor of carrot cake. Just 1 teaspoon of frosting is enough for each cupcake.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcake
- Baking spray to grease the pans
- 0.5 tbsp. pecan halves
- 1.5 cups whole wheat pastry flour
- 1.5 tsp baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon of baking soda
- 0.5 tsp fine salt
- 0.5 cup brown sugar
- 0.5 cup Greek yogurt, 2% fat
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 teaspoon finely grated lemon zest
- 3 large eggs, category CO
- 3 tbsp. grated carrots (about 350 gr.)
Glaze
- 0.5 cup + 2 tablespoons powdered sugar
- 2 tablespoons reduced-fat cream cheese, room temperature
- 1 teaspoon lemon juice
- 1/4 tsp vanilla extract
- A pinch of fine salt
- Pecan halves, light raisins, and/or ground cinnamon, for garnish (optional)
We recommend
Recipes with similar ingredients: pecans, whole grain flour, confectionery flour, cinnamon, ground ginger, brown sugar, yogurt, vanilla extract, lemon, eggs, carrot, powdered sugar, curd cheese, raisin
Cooking the dish according to the recipe:
Cupcake:
Preheat oven to 350°F (175°C). Spray 12 mini loaf pans or a 12-cup muffin tin with cooking spray.- Place the nuts on a rimmed baking sheet and toast in the oven for 10-12 minutes. Let cool, then pulse in a food processor until finely ground, but do not grind into flour.
- In a large bowl, combine chopped nuts, flour, baking powder, cinnamon, ginger, and salt. In a separate bowl, combine brown sugar, yogurt, vegetable oil, vanilla, lemon zest, and eggs. Stir the carrots into the egg mixture. Then fold the carrot-egg mixture into the flour mixture, distributing the ingredients evenly. Divide the batter evenly among the prepared pans. (Don't worry if the batter doesn't seem like it's full; the muffins will rise well during baking.)
- Bake until the cupcakes spring back slightly when pressed and a toothpick inserted into the center comes out clean, 20-22 minutes. Cool the cupcakes in the pans for a few minutes, then transfer them to a wire rack to cool completely.
Glaze:
In a medium bowl, combine powdered sugar, cream cheese, lemon juice, and salt. Spoon about 1 teaspoon of frosting onto each cupcake and spread with the back of a spoon. Decorate the cupcakes as desired.
Categories:
Similar recipes
