Mini Carrot Cupcakes Bites with Cream Cheese Frosting
2
Points®
Temps total: 1 h 7 min • Préparation: 25 min • Cuisson: 12 min • Portions: 24 • Difficulté: Facile
All the taste of classic carrot cake - but in a mini cupcake bite!
Ingrédients
Olive oil cooking spray
6 spray(s)
Baking powder
½ tsp(s)
All-purpose flour
¾ cup(s)
Ground cinnamon
2½ tsp(s)
Baking soda
1 tsp(s)
Table salt
½ tsp(s)
Minced ginger
¼ tsp(s)
Lemon zest
¼ tsp(s), finely grated
Ground nutmeg
⅛ tsp(s)
Unsweetened applesauce
¾ cup(s)
Carrots
¾ cup(s), finely grated
Plain fat free Greek yogurt
½ cup(s)
Raw egg
1 large
Unpacked light brown sugar
⅓ cup(s)
Vanilla extract
1 tsp(s)
Light cream cheese
¼ cup(s), at room temperature
Fat free whipped topping
1 cup(s)
Powdered sugar (confectioner's)
2 tsp(s)
Vanilla extract
½ tsp(s)
Table salt
1 pinch(es)
Unsweetened shredded coconut
3 tbsp(s), toasted
Instructions
1
Preheat oven to 350°F. Coat a 24-hole mini muffin pan with cooking spray.
2
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, 1/2 tsp salt, ginger, lemon zest and nutmeg. In a large bowl, whisk together applesauce, carrot, yogurt, egg, brown sugar and 1 tsp vanilla extract. Add dry ingredients to wet; stir just to combine.
3
Evenly divide batter (about 2 rounded Tbsp) among prepared muffin cups; bake until cooked through and a toothpick inserted in center of a muffin comes out clean, about 12-14 minutes. Let cool in pan, about 30 minutes.
4
Meanwhile, whisk together cream cheese, whipped topping, powdered sugar, 1/2 tsp vanilla extract and pinch salt.
5
Spoon 2 tsp topping mixture onto each cooled cupcake; sprinkle evenly with coconut.
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