▢¾ teaspoon ground cinnamon (I used Pampered Chef Cinnamon Plus)
▢¼ teaspoon baking soda
▢⅛ teaspoon salt
▢⅛ teaspoon ground nutmeg
▢3 tablespoons canola oil (I substituted MELT Spread)
▢1 teaspoon vanilla extract
▢1 large egg
▢1 cup finely shredded, peeled carrot (about 2 medium)
1 can (8 ounces) crushed pineapple, drained very well
▢⅓ cup dried cranberries, coarsely chopped
For the Lemon Cream Cheese Icing
▢2 ounces ⅓-less-fat cream cheese, at room temperature
▢2 tablespoons unsalted butter, at room temperature (I used MELT Spread instead)
▢2 teaspoons grated lemon zest
▢1 teaspoon vanilla extract
▢⅛ teaspoon salt
▢1-⅔ to 2 cups powdered sugar, sifted
▢1 to 2 teaspoons lemon juice
Instructions
Position an oven rack in the center of the oven and preheat oven to 350 degrees F. Line 12 standard muffin cups with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg until well blended.
Add the oil, vanilla, egg, carrots, and pineapple and stir until well blended. Gently stir in the dried cranberries.
Spoon the batter into the prepared cups, dividing it evenly among them.
Bake on the center of the oven for 16-18 minutes, or until a wooden toothpick inserted in the center comes out clean.
Remove pan from the oven and place it on a wire rack to cool for 10 minutes and then remove the cupcakes from the pan and let them cool completely on the wire rack.
While the cupcakes are cooling, prepare the lemon cream cheese icing. In a medium bowl, beat the cream cheese, butter (or MELT spread), lemon zest, vanilla, and salt with an electric mixer on medium speed until just blended and smooth.
Gradually add 1-⅔ cups of the powdered sugar and beat until smooth. Beat in the lemon juice until blended. If the mixture seems to soft, add more sugar until you reach a nice spreading consistency.
When the cupcakes are completely cool, frost the cupcakes with the lemon cream cheese icing
