These tasty delights are my most requested recipe for special occasions !! You will not be disappointment !! We had an office birthday today so I thought I would share the secrets to this recipe with all of you.  I have been making this recipe since 2008 and it has not let me down yet ! This time the dietitian in me decided to make a few modifications. I like to try and tweak recipes every now and again (really my husband always says “can you ever just follow a recipe?”… yeah right!).  I cut the fat in half in the recipe by using one of my all time favorite tricks by replacing half the oil with no sugar added applesauce ( which really makes the cupcakes super moist). Trust me you will not miss the extra fat.  I also thought I would increase the fiber and increase the amount of whole grains by swapping out half the AP flour for Whole Wheat Pastry flour. Also, I always, (always) use at least 1/3 rd fat reduced cream cheese if not fat free( no one will know). Next time I plan on decreasing the amount of sugar. So give them a try and tell me what you think! Happy Baking !!

 

CUPCAKES:

Ingredients

• • 4 eggs
• • 2 cups sugar
• • 1/2 cup canola oil
• • 1/2 mexican vanilla (my favorite is penzey’s)
• • 1/2 no added sugar applesauce
• • 1 cups all-purpose flour
• • 1 cup whole wheat pastry flour (or if you only have whole wheat that is okay but they may be a little more dense)
• • 1 TB  ground cinnamon (penzey’s vietnamese is my favorite)
• • 1 teaspoon baking soda
• • 1 teaspoon baking powder
• • 1 teaspoon ground allspice
• • pinch of fresh nutmeg
• • 1/2 teaspoon salt
• • 3 cups very finely grated carrots (the key is use the finest side of the grater)

 

 

 

CHUNKY FROSTING:

• • 1 package (8 ounces) 1/3rd fat reduced cream cheese, softened
• • 1/2 teaspoon of mexican vanilla
• • 1/4 cup butter, softened
• • 2-3 cups confectioners’ sugar
• • 1/2 cup chopped walnuts or pecans ( I have tried both just whatever you prefer)
• • 1/2 cup chopped raisins

Directions

• In a large bowl, beat the eggs, sugar, applesauce, vanilla, and oil.
• Mix with whisk both the flours, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture.
• Stir in carrots (make sure to finely grate the carrots this really adds to the taste and texture don’t sell yourself short by using the larger side of the grater).

• Spray with cooking spray 24  paper-lined muffin cups and fill with 2 ounce of batter (I love using my # 16 scoop or a 1/4 cup measuring cup works well too)
• Bake at 325° for 20-25 minutes  (my oven they go for 25 minutes but check at  20 and keep checking until toothpick inserted near the center comes out clean).

     

Cool for 5 minutes before removing from pans to wire racks. Wait until cupcakes have cooled completely before frosting.

For frosting, in a large bowl, beat cream cheese, vanilla, and butter until fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in the nuts and raisins. Frost cupcakes with frosting spatula or small spatula. Store in the refrigerator. 

Yield: 2 dozen.

 

 

Enjoy!