1can(8 ounces) crushed pineapple, drained very well
1/3cupdried cranberries, coarsely chopped
For the Lemon Cream Cheese Icing
2ounces1/3-less-fat cream cheese, at room temperature
2tablespoonsunsalted butter, at room temperature (I used MELT Spread instead)
2teaspoonsgrated lemon zest
1-2/3 to 2cupspowdered sugar, sifted
1 to 2teaspoonslemon juice
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 1-2/3 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
I love Pampered Chef Cinnamon Plus Spice Blend in place of Cinnamon. It's a combination of cinnamon, nutmeg, allspice, ground orange peel, cloves and ginger. Because of the nutmeg in the blend, I didn't add the 1/8 teaspoon called for.Serving size: 1 frosted cupcake11*SmartPoints (Green plan)11*SmartPoints (Blue plan)11*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Enlightened Carrot Cupcakes Recipe
Amount Per Serving (1 frosted cupcake)
Calories 222Calories from Fat 63
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.