Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Because there is no frosting on these cupcakes, they're great for freezing: Store them (without the powdered sugar) in a heavy-duty zip-top plastic bag. To thaw, wrap each cupcake in a paper towel and microwave at MEDIUM for 15 to 25 seconds. Or if you have more time, let them sit at room temperature until thawed. Dust with powdered sugar, if desired.

Cynthia DePersio
Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
22 servings (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place carrots in a food processor; process until finely minced.

  • Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, soda, and salt, stirring with a whisk. Add flour mixture to carrot mixture; stir until smooth. Stir in chocolate.

  • Spoon batter into 22 muffin cups lined with paper liners. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Dust the cupcakes with powdered sugar.

Nutrition Facts

155 calories; calories from fat 21%; fat 3.6g; saturated fat 1g; mono fat 1.5g; poly fat 0.7g; protein 2.5g; carbohydrates 28.8g; fiber 1g; cholesterol 29mg; iron 0.7mg; sodium 226mg; calcium 15mg.
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