CARROT CUPCAKES - WEIGHT WATCHERS
Everything you love about carrot cake-in a perfectly portioned package! If you're not serving or bringing these delicacies to a gathering immediately, you can store them in the refrigerator up to 3 days. This recipe is a 2 point value. I found this recipe in Weight Watchers magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350. Line 24 mini-muffin cups with paper liners or spray with nonstick spray.
- Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a mixing bowl. Whisk the eggs, oil, apple butter, and vanilla in another bowl, and fold into the flour mixture, stirring just until blended. Stir in the carrots. Spoon into the muffin cups, filling them halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Cool completely on a rack.
- To prepare the frosting, combine the cream cheese and honey in a small bowl. Dab a teaspoonful onto the top of each cooled cupcake.
- Cook's Tip: You can freeze the unfrosted cupcakes up to 1 month ahead; store them in a cookie tin or freezer container with wax paper between the layers. Thaw at room temperature 1/2 hour before frosting.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dorine Odipo
[email protected]I can't wait to try these cupcakes.
Barry Phelan
[email protected]These cupcakes are a must-try!
Ida Smith
[email protected]I would definitely recommend these cupcakes to anyone.
Phyll Reid
[email protected]These cupcakes are a great value. You get a lot of cupcakes for the price.
Elena Bardhi
[email protected]I love the presentation of these cupcakes. They're so festive and colorful.
Meza Noor
[email protected]These cupcakes are the perfect size for a snack or dessert.
gary hughes
[email protected]I'm not a baker, but these cupcakes were so easy to make. I'm definitely going to make them again.
Haji Haji khan
[email protected]These cupcakes are a great way to get kids to eat their vegetables.
stay kids
[email protected]I love the cream cheese frosting on these cupcakes. It's the perfect complement to the carrot cake.
Adil Khudai
[email protected]These cupcakes are the perfect combination of moist and fluffy.
Zara Umer
[email protected]I'm so glad I found this recipe. These cupcakes are now my go-to dessert.
Kenti Don
[email protected]These cupcakes are so easy to make, and they're perfect for any occasion.
Ricky Keen
[email protected]I made these cupcakes for a potluck, and they were a huge hit! Everyone loved them.
Tilliarnna Dmitriev
[email protected]These cupcakes are a great way to use up leftover carrots. They're also a healthy and delicious snack.
mimo hanna
[email protected]I was pleasantly surprised by how good these cupcakes are. I'm not usually a fan of carrot cake, but these cupcakes are so moist and flavorful, I couldn't resist.
MR HRIDOY
[email protected]These cupcakes are delicious! I love the moist texture and the subtle carrot flavor.
yonas woubishet
[email protected]I've made these cupcakes several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Nafeyad Dawit
[email protected]These carrot cupcakes were a hit with my family! They are moist and flavorful, with just the right amount of sweetness.