Healthy Carrot Cake Cupcakes with Cream Cheese Frosting

A wonderful little treat perfect for dessert, breakfast or an afternoon snack. You won't believe they are only 3 points+

Makes 18 ( 3 points +)

• 1 c. all-purpose flour
• 1 c. white whole wheat flour ( such as King Arthur)
• 1 c. sugar
• 2 T. flaxseed meal
• 2 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 2 c. shredded carrots
• 1 c. unsweetened applesauce
• 1 egg
• 1 tsp. vanilla

Frosting:

• 1/3 c. light cream cheese
• 1/3 c. powdered sugar
• 1/4 tsp. vanilla

Preheat oven to 350 and spray or line 18 muffin cups with paper liners.
In a large bowl, combine first 8 ingredients ( through salt)
In a medium bowl, combine carrots, applesauce, egg and vanilla. Add carrot mixture to flour mixture and stir until just blended.
Spon evenly into 18 muffin cups. Bake 18-20 minutes or until done. Cool completely.

Beat frosting ingredients together until smooth. Spoon onto cupcakes.

adapted from "Better Homes and Gardens Good and Fresh" magazine