Low-Fat Carrot Orange Cupcakes - Recipe

for the cupcakes:
2 cups self-rising flour
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. ground ginger
3/4 cup packed brown sugar
1/2 cup carrots, shredded
1/2 cup walnuts, roughly chopped
3/4 cup bananas, mashed
2 eggs, lightly beaten
2/3 cup vegetable oil
1 tsp. orange extract
1 tsp. ground cumin


1. Preheat the oven to 350F. In a large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric mixer until all the ingredients are combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup fat-free cream cheese
1 cup icing sugar, sifted
1 tsp. vanilla extract
4 tbsp. walnuts, chopped
orange zest, if desired

2. Combine cream cheese with icing sugar and vanilla in a medium bowl with an electric mixer. Beat until smooth and creamy. Fold in the walnuts until evenly dispersed. Frost each cupcake with a knife or beveled spatula. Top each cupcake with a sprinkling of orange zest, or a baby carrot if desired.

Makes approximately 12 cupcakes

Low-Fat Carrot Ginger Cupcakes - Recipe

for the cupcakes:
2 cups self-rising flour
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. ground ginger
3/4 cup packed brown sugar
1/2 cup carrots, shredded
1/2 cup walnuts, roughly chopped
3/4 cup bananas, mashed
2 eggs, lightly beaten
2/3 cup vegetable oil

1. Preheat the oven to 350F. In a large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric mixer until all the ingredients are combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup fat-free cream cheese
1 cup icing sugar, sifted
1 tsp. vanilla extract
4 tbsp. walnuts, chopped
3 tbsp. candied ginger, chopped
2. Combine cream cheese with icing sugar and vanilla in a medium bowl with an electric mixer. Beat until smooth and creamy. Frost each cupcake with a knife or beveled spatula. Top each cupcake with a sprinkling of chopped walnuts and ginger.

Makes approximately 12 cupcakes

Low-Fat Carrot Walnut Cupcakes - Recipe

for the cupcakes:
2 cups self-rising flour
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. ground ginger
3/4 cup packed brown sugar
1/2 cup carrots, shredded
1/2 cup walnuts, roughly chopped
3/4 cup bananas, mashed
2 eggs, lightly beaten
2/3 cup vegetable oil

1. Preheat the oven to 350F. In a large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric mixer until all the ingredients are combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup fat-free cream cheese
1 cup icing sugar, sifted
1 tsp. vanilla extract
4 tbsp. walnuts, chopped
12 walnut halves

2. Combine cream cheese with icing sugar and vanilla in a medium bowl with an electric mixer. Beat until smooth and creamy. Fold in the walnuts until evenly dispersed. Frost each cupcake with a knife or beveled spatula. Top each cupcake with a walnut half.

Makes approximately 12 cupcakes

Outside-In Ginger & Caramel Cupcakes - Recipe

1/2 cup sweet butter, softened
3/4 cup packed brown sugar
2 lightly beaten eggs
2 tbsp. instant coffee granules
1 tbsp. boiling water
2 2/3 cups self-rising flour
1/2 cup milk
3 tbsp. candied ginger, chopped
1/2 cup soft caramels

Preheat the oven to 350F. In a medium bowl, beat the butter and sugar until pale and creamy. Add the eggs slowly. In a small bowl, dissolve the coffee in the water. Beat the coffee into the butter mixture. Add the flour, candied ginger and milk and beat until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Push 1 or 2 caramels into the center of each cupcake and place pan in the oven. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and serve warm.

Makes approximately 12 cupcakes

Outside-In Chocolate Chip & Caramel Cupcakes - Recipe

1/2 cup sweet butter, softened
3/4 cup packed brown sugar
2 lightly beaten eggs
2 tbsp. instant coffee granules
1 tbsp. boiling water
2 2/3 cups self-rising flour
1/2 cup milk
4 tbsp. mini chocolate chips1/2 cup soft caramels

Preheat the oven to 350F. In a medium bowl, beat the butter and sugar until pale and creamy. Add the eggs slowly. In a small bowl, dissolve the coffee in the water. Beat the coffee into the butter mixture. Add the flour, chocolate chips and milk and beat until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Push 1 or 2 caramels into the center of each cupcake and place pan in the oven. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and serve warm.

Makes approximately 12 cupcakes