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Mini Carrot Cakes with Maple Frosting

Name: Mini Carrot Cakes with Maple Frosting
Prep time: 20 min
Total time: 45 min
Cuisine: Cakes, Easter Recipes
Ingredients: For the cupcakes:; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons cinnamon; ½ teaspoon salt; ¼ teaspoon ground cloves; 4 large eggs; 1 ½ cups Splenda® Stevia Sweetener Jar; ¼ cup sour cream; ¼ cup unsweetened applesauce; 1 teaspoon vanilla extract; 2 cups shredded carrots; 1 cup chopped pecans; For the maple frosting:; 1 cup reduced fat frozen whipped topping, thawed; 2 ounces light cream cheese; 4 teaspoons 2% reduced fat milk; ¼ teaspoon maple extract; ½ teaspoon Splenda® Stevia Liquid Sweetener; 6 teaspoons cornstarch

Makes 36 servings Calories 70 Prep Time 20 minutes Total Time 45 minutes Made with Splenda® Stevia Sweetener

Ingredients

For the cupcakes:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon salt

¼ teaspoon ground cloves

4 large eggs

1 ½ cups Splenda® Stevia Sweetener Jar

¼ cup sour cream

¼ cup unsweetened applesauce

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup chopped pecans

For the maple frosting:

1 cup reduced fat frozen whipped topping, thawed

2 ounces light cream cheese

4 teaspoons 2% reduced fat milk

¼ teaspoon maple extract

½ teaspoon Splenda® Stevia Liquid Sweetener

6 teaspoons cornstarch

Nutrition Info Per Serving

Serving Size: 1 mini cake

Calories	70
Total Fat	3.5g
Saturated Fat	0.5g
Cholesterol	25mg
Sodium	100mg
Total Carbs	14g
Dietary Fiber	1g
Sugars	1g
Added Sugars	0g
Protein	2g

Instructions

To make the cupcakes:

Preheat oven to 325°F. Grease three (12-cup) mini muffin pans.
In a bowl, combine flour, baking powder, baking soda, cinnamon, salt, and ground cloves.
In another bowl, combine eggs and Splenda Stevia Sweetener; whisk until thoroughly combined.
Add sour cream, applesauce, and vanilla extract; mix until combined.
Slowly add dry ingredients one-third at a time, mixing to combine with each addition. Fold in carrots and pecans.
Pour into prepared muffin pans and bake for 10–15 minutes or until wooden pick inserted into cupcakes comes out clean. Cool cupcakes in pans slightly, then remove to a wire rack and cool completely.

To make the maple frosting: