Carrot Cupcakes - Weight Watchers - cooking recipe

Ingredients

Cupcakes
1 1/2 cups all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1/3 cup canola oil
1/3 cup apple butter
2 teaspoons vanilla extract
1 1/2 cups shredded carrots (about 3 medium)
Frosting
1/2 cup reduced-fat cream cheese (Neufchatel)
1 tablespoon honey

Preparation

Preheat the oven to 350. Line 24 mini-muffin cups with paper liners or spray with nonstick spray.
Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a mixing bowl. Whisk the eggs, oil, apple butter, and vanilla in another bowl, and fold into the flour mixture, stirring just until blended. Stir in the carrots. Spoon into the muffin cups, filling them halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Cool completely on a rack.
To prepare the frosting, combine the cream cheese and honey in a small bowl. Dab a teaspoonful onto the top of each cooled cupcake.
Cook's Tip: You can freeze the unfrosted cupcakes up to 1 month ahead; store them in a cookie tin or freezer container with wax paper between the layers. Thaw at room temperature 1/2 hour before frosting.