MOIST CARROT CUPCAKES

By curly

Ingredients

• CREAM CHEESE FROSTING:
• 2/3 cup sugar
• 3 tablespoons canola oil
• 1 egg
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1-1/2 cups shredded carrots
• 6 ounces reduced-fat cream cheese
• 2/3 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

Details

Servings 10
Preparation time 20mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots.

Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Yield: 10 cupcakes.