Makes 12 Cupcakes

CUPCAKES:
¾ cup granulated sugar
½ cup canola oil
2 large omega-3 eggs
¼ cup 1% lowfat milk
1 teaspoon vanilla extract
1 ¼ cups finely grated carrots (about 8 ounces carrots)
¾ cup all-purpose flour
¾ cup whole wheat flour
1 ½ teaspoons baking powder
¼ teaspoon salt

FROSTING:
4 ounces light cream cheese
¾ cup confectioners' sugar
2 tablespoons pure maple syrup

Preheat the oven to 350°F. Line 12 muffin cups with paper liners and set aside. Beat the sugar, oil, eggs, milk, and vanilla at medium speed of a mixer until well blended, about 2 minutes. Scrape down the sides of the bowl if necessary. Mix in the carrots. Meanwhile, whisk together the all-purpose flour, whole wheat flour, baking powder and salt in a medium bowl. At low speed, gradually beat in the flour mixture until just combined. Spoon the batter evenly into the muffin cups. Bake for 20 or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the cupcakes and cool completely before frosting.

To make the frosting, beat the cream cheese, sugar, and maple syrup at low speed until blended (you can raise the speed to medium once the sugar is incorporated). Spread the frosting over the cupcakes; garnish with a jelly bean, an M&M, sprinkles or nothing at all!

* For a non cream cheese based frosting, whisk together 1 cup confectioners’ sugar and 1 ½ tablespoons lemon juice or 1% lowfat milk.

Nutrition Information per Serving (1 cupcake):  260 calories, 12g fat (2g saturated, 1g omega-3), 150mg sodium, 36g carbohydrate, 1.5g fiber, 4g protein, 40% vitamin A

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