Carrot Cake Cupcakes
Ingredients
The cake
-
1¾
cups
all-purpose flour
-
⅔
cup
whole-wheat flour
-
2
teaspoons
baking soda
-
2
teaspoons
ground cinnamon
-
¼
teaspoon
kosher salt
-
1
large
egg
-
2
large
egg whites
-
1¼
cups
dark brown sugar
-
¼
cup
canola oil
-
3
cups
shredded carrots
-
1
cup
crushed pineapple
-
⅔
cup
buttermilk
-
¾
cup
walnuts or pecans
-
¾
cup
shredded sweetened coconut
The frosting
-
⅔
cup
reduced fat cream cheese
-
2
tablespoons
unsalted butter
-
2½
cups
powdered sugar
-
1
teaspoon
pure vanilla extract
-
⅛
teaspoon
pure almond extract
Instructions
- Preheat the oven to 350°F and prepare muffin tins with liners or cooking spray.
- Mix the dry ingredients in a medium bowl and set aside.
- In a separate bowl, beat the egg, egg whites, brown sugar, and canola oil together.
- Add the shredded carrots and mix for one minute, then add the drained crushed pineapple and ¾ cup of shredded coconut.
- Gradually mix in half of the dry ingredients, followed by the buttermilk, and then the remaining dry ingredients until just combined.
- Fold in the chopped walnuts.
- Fill the muffin tins ¾ full with the batter and bake for 20-22 minutes until a toothpick comes out clean.
- Allow cupcakes to cool on a wire rack.
- While cooling, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth.
- Add the vanilla and almond extracts, then gradually mix in the powdered sugar until combined.
- Frost the cooled cupcakes and top with additional chopped nuts if desired.
Nutrition Facts (estimated)
Servings
18-20 cupcakes
Calories
324
Total fat
12g
Total carbohydrates
51g
Total protein
4g
Sodium
20mg
Cholesterol
18mg
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