Recipe by internetnut
Everything you love about carrot cake-in a perfectly portioned package! If you're not serving or bringing these delicacies to a gathering immediately, you can store them in the refrigerator up to 3 days. This recipe is a 2 point value. I found this recipe in Weight Watchers magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Top Review by dmteeman
I really liked these. I switched to coconut oil (no corn based products for me). I got 18 cupcakes that when baked came to the top of the paper cups and I filled them about 1/2 full. I thought they were medium on the moistness. Next time I'm going to add some raisins and nuts. That will add to the WW points though. They were a hit with everyone who ate them. Definitely on the remake list.
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup sugar
- 1⁄3 cup packed brown sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 2 large eggs
- 1⁄3 cup canola oil
- 1⁄3 cup apple butter
- 2 teaspoons vanilla extract
- 1 1⁄2 cups shredded carrots (about 3 medium)
- 1⁄2 cup reduced-fat cream cheese (Neufchatel)
- 1 tablespoon honey
Directions See How It's Made
- Preheat the oven to 350. Line 24 mini-muffin cups with paper liners or spray with nonstick spray.
- Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a mixing bowl. Whisk the eggs, oil, apple butter, and vanilla in another bowl, and fold into the flour mixture, stirring just until blended. Stir in the carrots. Spoon into the muffin cups, filling them halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Cool completely on a rack.
- To prepare the frosting, combine the cream cheese and honey in a small bowl. Dab a teaspoonful onto the top of each cooled cupcake.
- Cook's Tip: You can freeze the unfrosted cupcakes up to 1 month ahead; store them in a cookie tin or freezer container with wax paper between the layers. Thaw at room temperature 1/2 hour before frosting.