Clementine Scented Carrot Cupcakes - and they are lower fat too...

Ok, notice I said lower fat, not low-fat.  But, the cupcakes themselves are low-fat.  The icing, well, it is lower fat than your typical recipe, but it is still where the majority of fat and calories are in this cupcake.  And, even with just a tablespoon of oil, the cake is super moist.  I love the clementine flavor.  I left a few unfrosted to snack on without all the calories, and the clementine is what leaves me wanting more.  If you don't have clementines, oranges would work too, but it won't be quite the same.  And, if you seriously want low-fat, you could go with just a smear of frosting instead of piping it high like I did, and they are really good without frosting at all.




Clementine Scented Carrot Cupcakes
yield:  15 cupcakes

Cupcakes:

1 3/4 cups unbleached all-purpose flour
1 1/2 cups sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 cup non-fat plain Greek yogurt
1/4 cup unsweetened applesauce
1 Tbsp. canola oil
3 large eggs, beaten
1 tsp. vanilla
2 cups finely grated carrots
1 Tbsp. grated clementine zest

Pre-heat oven to 350 degrees.  Line 15 cups of your cupcake pan with liners.  (I know it is an odd number, but that is how many I got from the recipe.)  Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.  Add yogurt, applesauce, oil, eggs, and vanilla.  Whisk until just combined.  Stir in carrots and clementine zest.  Evenly distribute into the lined cupcake pan.  I use a scoop to make this easier.  Bake for approximately 20 minutes or until a pick inserted in the center come out clean.  Remove from the pan to a wire rack and allow to cool completely before frosting.

Frosting:

1 8 oz. package AND 1 3oz. package 1/3 less fat cream cheese (neufchatel), at room temperature
6 Tbsp. butter, at room temperature
3 cups confectioners' sugar
1 Tbsp. clementine zest
1 Tbsp. clementine juice

Mix together all ingredients in the bowl of a stand mixer with the paddle attachment until thoroughly mixed.  Pipe or spread on cool cupcakes.


Adapted from:  Alton Brown's Just Here for More Food