Blueberry Carrot Cake Cups

March 25, 2014

These carrot-cake cupcakes are infused with blueberries, an uncommon, yet delicious combination, and swirled with a whipped cream cheese frosting! They're a healthier version as well, with applesauce standing in for the oil, and doing a great job, if I may say.

3/4 cup sugar
1/2 cup applesauce
2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup finely shredded carrots
1 cup fresh unsweetened blueberries

Frosting:

1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
4 1/2 c. powdered sugar
1 tsp. vanilla

In the bowl of an electric mixer beat the sugar, applesauce, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture...
See the full directions on my site

Nutritions

Calories
620

Sodium
300mg
12% DV

Fat
16g
25% DV

Protein
5g
10% DV

Carbs
120g
41% DV

Fiber
2g
9% DV