Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Frosted Carrot Cake Cupcakes Recipe
    Lost? Site Map

    Frosted Carrot Cake Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Nancy's Pantry's Note:

    Yes, it's a Weight Watcher recipe -- 1 cupcake is 4 points.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners.
    2. 2
      With an electric mixer on low speed, beat the cake mix, egg substitute, applesauce, and buttermilk in a large bowl until blended. Increase the speed to medium and beat until smooth, about 2 minutes. With a rubber spatula, stir in the carrots, pineapple, currants, and 1/4 cup of the pecans.
    3. 3
      Spoon the batter evenly into the prepared muffing cups. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in the pans on a wire rack 10 minutes; remove the cupcakes from the pans and let cool on the racks.
    4. 4
      To make the frosting, with an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth. Add the confectioner's sugar and beat until smooth. spread about 2 teaspoons of the frosting on each cupcake and sprinkle with 1/2 teaspoons of the remaining pecans.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Frosted Carrot Cake Cupcakes

    Serving Size: 1 (1693 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2077.7
     
    Calories from Fat 619
    29%
    Total Fat 68.8 g
    105%
    Saturated Fat 17.9 g
    89%
    Cholesterol 42.0 mg
    14%
    Sodium 2181.9 mg
    90%
    Total Carbohydrate 346.8 g
    115%
    Dietary Fiber 13.5 g
    54%
    Sugars 248.1 g
    992%
    Protein 30.6 g
    61%

    The following items or measurements are not included:

    fat-free buttermilk

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites