Teresa from Editorial, Amy our Publisher, me, and Casey from Production

Our new Cupcakes! book is out and we’re celebrating. To create the book we asked our staff, authors, and friends to contribute cupcake projects and cupcake recipes, and you’ll love what they contributed. We have fabric cupcakes, knit cupcakes, felted cupcakes. We have cupcake pillows, cupcake quilts, cupcake accessories, and more, all in this super-cute 6” x 6” book.

To celebrate, we had cupcakes and sparkling apple cider. Since we’re all trying to watch what we eat, I made a modified, lower-fat version of the carrot cake cupcake recipe that’s in the book and they tasted great. I baked them in some cool diamond shaped silicone baking cups that I found at a cake decorating store.

Enjoy!

Lower-Fat Carrot Cake Cupcakes

Ingredients

• 1/2 cup applesauce
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups grated carrots

Directions

Preheat oven to 350°

1. Mix together the applesauce and  sugar.
2. Add the eggs and vanilla.
3. Add the carrots and all the other dry ingredients.
4. Line muffin pans with paper baking cups and fill 1/2–2/3 full.
5. Bake at 350° for 20 minutes or until done.

Cream Cheese Frosting

Ingredients

• 8 ounces softened low-fat cream cheese
• 1/4 cup honey

Directions

Mix the honey into the cream cheese.

Related posts:

1. Cupcakes! A Mini Quilt
2. Felted Cupcake Trio Project
3. Cupcake Pajama Party Tote Bag