Carrot Cupcakes

By dashy_65

Ingredients

• Orange Glaze:
• 1/4 c. plus 2 T. butter or margarine, softened
• 3/4 c. sugar
• 2 eggs
• 1 c. flour
• 1/2 c. whole wheat flour
• 1 1/4 t. B.P.
• 3/4 t. baking soda
• 1 t. cinnamon
• 1 t. grated orange rind
• 1/4 t. salt
• 1/4 t. nutmeg
• 1 1/2 c. coarsely shredded carrot
• 1/4 c. skim milk
• 1 t. vanilla
• 3/4 c. sifted powdered sugar
• 1 T. plus 1 t. unsweetened orange juice
• 1/4 t. grated orange rind

Preparation

Step 1

Cream butter; gradually add sugar beating well at medium speed of mixer. Add eggs, 1 at a time, beating well after each addition.

Combine flour and next 7 ingds. stir well. Add carrot to flour mixture, stirring well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour. Beat just until blended after each addition. Stir in vanilla.

Spoon into paper-lined muffin pans. Bake 350* for 20 mins. Remove from pans; let cool on wire racks. Spoon glaze over each cupcake.

Glaze: Combine all ingds. in a bowl; stir well.

194 cal, 4.5g fat, 37.4g carb, 145mg sodium