Dessert

mini carrot cupcakes is for Dessert.

mini carrot cupcakes takes several minutes to prepare.

mini carrot cupcakes takes several minutes to cook.

mini carrot cupcakes makes 24 servings.

The ingredients for mini carrot cupcakes are:

1/4 cup whole wheat flour
1/4 cup oats (+1 tbsp optional)
1/4 cup garbanzo beans

1 1/2 tsp baking powder

1 tsp ground cinnamon

1/4 tsp salt

4 tbsp all-natural unsweetened applesauce

3 tbsp clover honey

4 egg whites

1/4 cup warm water

1 cup freshly, finely grated carrots (carrots can be substituted with grated apple to make apple cupcakes instead).

1-2 tbsp greek yogurt

4 tbsp fat-free cream cheese

1/2 cup splenda

1/4 tsp pure vanilla extract

2 tbsp flax (optional)

Here is how you make mini carrot cupcakes:

Pre-heat your oven to 350? F and line cupcake pan with 24 mini paper baking cups. Sift together all of the dry ingredients and set aside. Mix together the applesauce and honey using a stand mixer on medium speed. Beat eggs, and add them to mixer on low speed. Add half of the dry ingredients followed by half of the water to stand mixer on low speed. Add remaining dry ingredients and water and mix slowly. Add in grated carrots. Using a small ice cream scoop, scoop all of the batter into each baking cup so that each baking cup is equally full. Bake at 350? F for 20 minutes, or until a toothpick inserted into the cupcakes comes out clean. Place butter, cream cheese, sugar and vanilla extract in stand mixer, and mix together for 3-5 minutes, until frosting is light and airy. Dip each cupcake in the frosting to cover each cupcake with a thin layer of frosting. Serving Size: 24 minisNumber of Servings: 24Recipe submitted by SparkPeople user SHELBYSHEA24.

The nutritional information for mini carrot cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 27.9

• Total Fat: 0.2 g
• Cholesterol: 0.2 mg
• Sodium: 87.2 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 0.6 g
• Protein: 1.5 g