Carrot Cupcakes with Biscoff Cream Cheese Icing
- --3/4 cup sugar
- --1/3 cup canola or vegetable oil
- --2 large eggs
- --1 cup all-purpose flour
- --1-1/2 teaspoons baking soda
- --3/4 teaspoon cinnamon
- --1/4 teaspoon salt
- --1-1/2 cups finely grated carrots (2 large carrots)
- --1/2 cup Biscoff Spread
- --1 (8 oz.) block reduced fat cream cheese (Neufchatel), softened
- --1/2 cup powdered sugar
- --1/2 teaspoon vanilla extract
Heat oven to 350℉. Line twelve muffin cups with paper liners. Combine sugar, oil and eggs in a medium bowl; mix well. Combine flour, baking soda, cinnamon and salt; add to wet ingredients, mixing well. Stir in carrots. Spoon batter into prepared muffin cups. Bake 26 to 28 minutes or until wooden pick comes out clean. Transfer muffin pan to cooling rack; cool 5 minutes. Remove cupcakes from pan to rack; cool completely.
Beat together Biscoff Spread, cream cheese, powdered sugar and vanilla with a hand mixer until smooth. Frost cupcakes with the mixture; store in refrigerator.
Makes 1 dozen cupcakes.
Note: any leftover icing is delicious when spread in between graham crackers.
Nutrient analysis per serving (one cupcake): Calories 263, Total fat 15g, Saturated fat 4g, Trans fat 0g, Cholesterol 50mg, Protein 4g, Carbohydrates 28g, Fiber 1g, Sodium 313mg, Calcium 33mg.
Intermediate mark downs may have been taken. Quantities are limited.