Carrot-Topped Cupcakes Recipe

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Carrot-Topped Cupcakes
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Ingredients:

Directions:

  1. Prepare cake batter according to package directions. Fold in carrots, walnuts and cinnamon.
  2. Fill paper-lined muffin cups half full. Bake at 350° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
  3. Frost cupcakes with 1-1/4 cups frosting. Place remaining frosting in a small resealable bag; tint with orange food coloring. Cut a small hole in the corner of bag; pipe a carrot on the top of each cupcake. Add a parsley sprig for greens. Yield: 2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 23.68 Kcal (99 kJ)
Calories from fat 17.45 Kcal
% Daily Value*
Total Fat 1.94g 3%
Cholesterol 1.3mg 0%
Sodium 9.37mg 0%
Potassium 41.32mg 1%
Total Carbs 1.2g 0%
Sugars 0.46g 2%
Dietary Fiber 0.48g 2%
Protein 0.78g 2%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 3%
Iron 0.1mg 0%
Calcium 6.5mg 1%
Amount Per 100 g
Calories 199.11 Kcal (834 kJ)
Calories from fat 146.74 Kcal
% Daily Value*
Total Fat 16.3g 3%
Cholesterol 10.92mg 0%
Sodium 78.82mg 0%
Potassium 347.38mg 1%
Total Carbs 10.05g 0%
Sugars 3.9g 2%
Dietary Fiber 4.03g 2%
Protein 6.56g 2%
Vitamin C 4.5mg 1%
Vitamin A 0.7mg 3%
Iron 0.7mg 0%
Calcium 54.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.5
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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