CUPCAKES RECIPE

Ingredients

For the Cupcakes

• ▢1 cup whole wheat pastry flour
• ▢⅔ cup sugar
• ▢1 teaspoon baking powder
• ▢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