Makes 12 Cupcakes

Erin’s note: Before I share this terrific recipe, I’d like to give a shout out to the Meal Makeover Moms who have been nominated for a Food Buzz blogging award. If you like the Moms’ recipes, please take a moment to show them your love with a vote here.  Now, on to the delicious recipe…

For Halloween, treat your little ghosts and goblins to these yummy (and nutritious!) orange cupcakes.  Our recipe serves 12, but feel free to use a mini muffin tin instead if you prefer 24 bite-size muffins (just bake for about 15 minutes versus 20).

3/4 cup granulated sugar (use 1 cup if you like your cupcakes a tad bit sweeter)
1/2 cup canola oil
2 large eggs
1/4 cup 1% lowfat milk
1 teaspoon vanilla extract
1 ¼ cups finely grated carrots (about 8 ounces carrots)
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 ½ teaspoons baking powder
1/4 teaspoon salt
4 ounces light cream cheese
3/4 cup confectioners’ sugar

1.  Preheat the oven to 350°F.  Line 12 muffin cups with paper liners and set aside.

2.  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.

3.  Meanwhile, whisk together the flour, baking powder, and salt in a medium bowl.  At low speed, gradually beat in the flour mixture until just combined.

4.  Spoon the batter evenly into the muffin cups.  Bake for 20 minutes, 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.

5.  To make the frosting, beat the cream cheese and sugar 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!

Tip:  For a non cream cheese frosting, whisk together 1 cup confectioners’ sugar and
1 ½ tablespoons lemon juice or 1 ½ tablespoons 1% lowfat milk.

Nutrition Information per Serving (1 cupcake):  260 calories, 12g fat (2g saturated, 1g omega-3), 170mg sodium, 36g carbohydrate, 1.5g fiber, 4g protein, 40% vitamin A

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.

©MealMakeoverMoms.com