Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients:

1 1/2 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp salt
1 large carrot, shredded
1 1/2 c. applesauce, natural
1 tsp. vanilla

Preheat oven to 350 degrees. Line a muffin pan with paper liners. In a medium bowl, mix the flour, baking powder, baking soda, sugar, salt and cinnamon. In another medium size bowl, mix the applesauce, vanilla and carrots. Slowly add in the dry ingredients and stir just until everything is well incorporated together. Fill the cups just barely all of the way full. Bake for 19-22 minutes or until the center is fully cooked. Remove from pan and cool on a wire rack.

Cream Cheese Frosting Recipe:

8 oz. Philadelphia Fat Free Cream Cheese, softened

1 tsp. vanilla

1 1/2 - 2 c. powdered sugar

1 tsp. cinnamon

Using an electric mixer, beat the cream cheese until smooth. Add the vanilla, cinnamon, and 1/2 c. powdered sugar to start with, and beat until well combined. From there, keep adding powdered sugar until the frosting is the consistency that you want. 

(Makes 12 cupcakes. Without frosting, 4 WW points each. With frosting, 5 WW points each.)