Even Dietitians Love Cupcakes!
When Becky, a Moms’ Club member, emailed us earlier this week requesting ideas for a springtime treat, we sprung into action (and into the kitchen). What we came up with was a sweet carrot cupcake with a maple cream cheese frosting. They’re perfect for a party or an after-school treat. When our kids get home from school today, they’re sure to be pleasantly surprised and perhaps a bit shocked!
While the kids are licking their lips, we’ll be smiling about some of the ingredients we slipped into this recipe: whole wheat flour, heart-healthy canola oil and omega-3 eggs, and grated carrots. If you have a picky eater who typically shuns veggies, you’ll be happy to know that each yummy cupcake has half a day’s worth of immune-boosting vitamin A. Let us know what you and your family think.
Carrot Camouflage Cupcakes
Makes 12 Cupcakes
CUPCAKES:
3/4 cup granulated sugar
1/2 cup canola oil
2 large omega-3 eggs
1/4 cup 1% lowfat milk
1 teaspoon vanilla extract
1 1/4 cups finely grated carrots (about 8 ounces carrots)
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
FROSTING:
4 ounces light cream cheese
3/4 cup confectioners’ sugar
2 tablespoons pure maple syrup
Preheat the oven to 350°F. Line 12 muffin cups with paper liners and set aside. Beat the sugar, oil, eggs, milk, and vanilla at medium speed of a mixer until well blended, about 2 minutes. Scrape down the sides of the bowl if necessary. Mix in the carrots. Meanwhile, whisk together the all-purpose flour, whole wheat flour, baking powder and salt in a medium bowl. At low speed, gradually beat in the flour mixture until just combined. Spoon the batter evenly into the muffin cups. Bake for 20 or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the cupcakes and cool completely before frosting.
To make the frosting, beat the cream cheese, sugar, and maple syrup at low speed until blended (you can raise the speed to medium once the sugar is incorporated). Spread the frosting over the cupcakes; garnish with a jelly bean, an M&M, sprinkles or nothing at all!
* For a non cream cheese based frosting, whisk together 1 cup confectioners’ sugar and 1 ½ tablespoons lemon juice or 1% lowfat milk.
Nutrition Information per Serving (1 cupcake): 260 calories, 12g fat (2g saturated, 1g omega-3), 150mg sodium, 36g carbohydrate, 1.5g fiber, 4g protein, 40% vitamin A
I made the carrot cupcakes today, and my teenage son loved them…a perfect afterschool snack. The only problem is he ate 3 of them in one sitting…he is a growing boy after all. I omitted the maple in the frosting, just out of preference. Thanks for all the great recipes. Isn’t it time for another cookbook? Loved your first one!
We’re glad your son loved the cupcakes. Yes, teenage boys sure can eat a lot in one sitting! Although three cupcakes may have been a bit excessive, at least you know he got more than a day’s worth of both vitamin A and omega-3 fats! With a glass of lowfat milk, it’s quite a healthy snack, and if he’s active, he’ll burn off those calories.
As for our second book, we are working on it… stay tuned for details!
I am going to make these for our Easter treat! Looking forward to them.
These cupcakes are great! I also used the carrot cake recipe in your cookbook and made cupcakes with it, for my son’s birthday cupcakes. They were really good too! From your perspectives, is one of these recipes more healthful than the other? Thanks!
Hi Hilary:
The carrot cake recipe in our book is a bit more nutritious than these cupcakes because it is made with more carrots, along with wheat germ, pecans, and pineapple. That said, however, the cupcakes are really healthy too! With 40% vitamin A in each yummy treat, it’s a huge improvement over store-bought cupcakes that many busy families turn to. Keep on baking!
Do you ladies ever use whole wheat pastry flour in your pastries instead of 1/2 reg and 1/2 whole wheat. It’s lighter than regular whole wheat flour. Love your cookbook!
Hi Alisa:
We certainly have considered using whole wheat pastry flour but decided to stick with half whole wheat and half white because that’s what most home cooks have on hand. Have you switched to 100% whole wheat pastry flour in any of our recipes? If so, which ones… and how did they come out?