Low-fat Carrot Cupcakes
CATEGORIES
INGREDIENTS
  • Servings: 16
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (I left this out because I didn't have any)
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts
  • 1/2 cup low-fat milk
  • One 8-ounce can crushed pineapple
  • 1 1/2 cups grated carrots
  • 1/4 cup brown sugar
DIRECTIONS
  1. 1. Preheat the oven to 350F. Insert liners into a medium cupcake pan.
  2. 2. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger in a large bowl. Mix well.
  3. 3. In a separate bowl combine the remaining ingredients. Stir until combined.
  4. 4. Add the wet ingredients to the dry ingredients. Stir to blend.
  5. 5. Fill the cupcake liners 2/3 to 3/4 full. Bake for 20-25 minutes (Mine were done at 16!) or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 5 minutes. Finish cooling on a wire rack.
  6. *Top with your favorite cream cheese frosting recipe!
RECIPE BACKSTORY
Blogged at howtoeatacupcake.blogspot.com Recipe from Crazy About Cupcakes by Krystina Castella.