Recipe: Carrot Spice Cupcakes with Cream Cheese Frosting

CARROT SPICE CUPCAKES WITH CREAM CHEESE FROSTING

FOR THE CUPCAKES:
1 (8 ounce) can crushed pineapple in unsweetened pineapple juice, undrained
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1 large egg white
1/3 cup reduced-fat or fat-free buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 1/2 cups finely grated carrots
FOR THE CREAM CHEESE FROSTING:
2 ounces (1/4 cup) reduced-fat cream cheese
1 3/4 cups confectioners' sugar, sifted
1 tablespoon reserved pineapple juice
1 teaspoon vanilla extract

TO MAKE THE CUPCAKES:
Drain the pineapple into a wire-mesh sieve, and press down to extract the excess liquid. Reserve the juice for frosting. Set the pineapple aside.

Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg together into a large bowl.

Combine the egg, egg white, buttermilk, oil and vanilla; and whisk until smooth. Whisk in the sugar. Add the egg mixture to the flour. Whisk just to moisten. Do not beat. Stir in carrots and the drained pineapple.

Spoon the batter into 12 paper-lined muffin cups. Bake in a preheated, 350-degree F oven for 15-20 minutes, or until wooden pick inserted in center comes out clean. Cool the cupcakes in their pans for 10 minutes, then remove and cool on wire racks. Prepare frosting, and spread 1 tablespoon frosting on each cupcake.

TO MAKE THE FROSTING:
Beat together the cream cheese and 1 cup confectioners' sugar in a bowl. Stir in pineapple juice and vanilla. Gradually add the remaining 3/4 cup sugar.

Makes 12 cupcakes

Each cupcake, with frosting, has 220 calories, 6 grams fat, 3 grams protein, 39 grams carbohydrates, 20 milligrams cholesterol, 139 milligrams sodium and 1 gram dietary fiber.

Adapted from source: The Volumetrics Weight-Control Plan by Barbara Rolls and Robert A. Barnett