Monday, April 16, 2012

Carrot Cake Cupcakes (Low Calorie)

Happy 24th Birthday to Me! Here's a low calorie Carrot Cake Cupcake I made using a recipe from Cooking Light. I switched out the sugar for No Calorie Splenda. Can't even taste the difference! I added Lite Cool Whip with a shake or two of cinnamon for icing instead of using creme cheese. You could also use light creme cheese if you wish! To all my readers, Enjoy!

  • Cupcakes:
  • 10 1/10 ounces all-purpose flour (about 2 1/4 cups)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt 
  • 2 cups grated carrot 
  • 1 cup granulated sugar  (OR NO CALORIE SPLENDA)
  • 1/2 cup packed brown sugar
  • 6 tablespoons butter, softened 
  • large eggs 
  • 1 teaspoon vanilla extract
  • 1/2 cup low-fat buttermilk
  • Cooking spray 
  • Frosting:
  • 6 ounces cream cheese, softened 
  • 1 ounce fromage blanc
  • 2 tablespoons butter, softened 
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt 
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans, toasted
  1. 1. Preheat oven to 350°.
  2. 2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.
  3. 3. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray or Muffin Tin lined with paper liners. Bake at 350° for 28 minutes (cake) or 25 mins (cupcakes) or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
  4. 4. To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don't overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toasted pecans.
ALTERNATE FROSTING: spread 2 Tablespoons of Lite Cool Whip on top of the cupcake. Sprinkle with cinnamon.
The Nutritional Facts for the cupcake. Plus 20 Calories for 2 Tablespoons of Lite Cool Whip instead of the icing!

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