Favorite Things: Larson shares another favorite cupcake recipeIt’s time to share another of my favorite cupcakes. I whipped up a batch this week for a friend’s birthday, and everyone seemed to agree that these health-conscious treats aren’t missing a thing.
By: Anna G. Larson, INFORUM
Editor’s note: SheSays Favorites is a weekly feature in SheSays that runs each Monday. SheSays staffers will gather a few of their favorite things to share with readers. Do you have a favorite you’d like to share? Email firstname.lastname@example.org.
It’s time to share another of my favorite cupcakes. I whipped up a batch this week for a friend’s birthday, and everyone seemed to agree that these health-conscious treats aren’t missing a thing.
Ellie Krieger’s Carrot Cupcakes with Cream Cheese Frosting
Makes 12 cupcakes
¾cup whole-wheat pastry flour
½cup all-purpose flour
1 teaspoon baking soda
¼teaspoon fine salt
½ teaspoon ground cinnamon
Pinch ground nutmeg
¾ cup firmly packed light brown sugar
¼ cup canola oil
2 large eggs
1 ½ cups finely shredded carrots (about 2 medium carrots, peeled)
½ cup natural applesauce
½ teaspoon vanilla extract
¼ cup plus 2 tablespoons finely chopped walnuts
4 ounces low-fat cream cheese, such as Neufchatel, at room temperature
¾ cup confectioners’ sugar, sifted
½ teaspoon finely grated lemon zest
Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
Sift together the flours, baking soda, salt, cinnamon and nutmeg.
In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla.
Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.
Each cupcake has 230 calories, 10 grams of fat and 32 grams carbohydrates.
Don’t be turned off by the whole-wheat pastry flour. It adds nutrition and a crumbly texture to the cupcake. You’ll never know it’s a “healthy” cupcake.
If you think of cupcakes as vehicles for frosting like I do, you’ll want to double the frosting recipe. Sure, it makes the cupcakes less figure friendly, but it tastes delicious.