Recipe: Nutrition
Kosher
Low-Fat
Low-Sodium
Nut-free
Vegetarian / Meatless
Wheat-Free / Gluten-Free
Directions
Prep Time
30 minutes
Cook Time
15 minutes*
Ready in
45 minutes*
- Preheat oven to 325°F. Line 18 cupcake cups with paper liners; set aside. In a large bowl combine cake mix, flour, carrot and apple; mix well. Add butter, 2/3 cup water, eggs and vanilla. Using an electric hand mixer, beat 1 minute or until well-blended. Spoon batter evenly into cupcake cups.
- Bake 12 to 15 minutes or until a wooden toothpick inserted into the center comes out clean. Remove pan from oven and let cool 10 minutes. Remove cupcakes from pan and let cool completely on a wire rack.
- Meanwhile, for the frosting, place sugar in a blender; blend to the consistency of powdered sugar. In a large bowl combine cream cheese, butter and blended sugar. Using electric hand mixer, beat until light and fluffy. Spread frosting on top of each cupcake.
Nutritional Information
Serving Size
1
Per Serving
Calories 300, Calories Fat 59, Total Fat 6g, Saturated Fat 3g, Cholesterol 52mg, Sodium 59mg, Carbohydrate 58g, Protein 2g
Serving Size | 1 |
Calories | 300 |
Calories Fat | 59 |
Calories (fat) extra | 19 |
Total Fat | 6g |
Total Fat (extra) | 10 |
Saturated Fat | 3g |
Saturated Fat (extra) | 20 |
Cholesterol | 52mg |
Cholesterol (extra) | 17 |
Sodium | 59mg |
Sodium (extra) | 2 |
Potassium | 30mg |
Carbohydrate | 58g |
Carbohydrate (extra) | 19 |
Fiber | 0g |
Fiber (extra) | 1 |
Sugars | 44g |
Protein | 2g |
Vitamin A | 1355IU |
Vitamin A (extra) | 27 |
Vitamin C | 0mg |
Vitamin C (extra) | 1 |
Iron | 0mg |
Iron (extra) | 1 |