Carrot Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes; 4 points each

Using the raisins and/or walnuts does NOT alter the points value of the cupcakes. The points value is 4 if you use all, part or none of the raisins or walnuts.

2/3 cup sugar

3 Tbsp Carapelli Light olive oil

1 large egg(s)

1 cup shredded carrots

8 oz Dole Canned Crushed Pineapple in Juice

1 cup all-purpose flour

1 tsp baking powder

3/4 tsp ground cinnamon

1/4 tsp baking soda

1/8 tsp table salt

1/8 tsp ground nutmeg

1/4 cup seeded raisins

1/4 cup chopped walnuts

4 oz Kraft Philadelphia Neufchatel Cream Cheese

3 Tbsp powdered sugar

1/2 tsp vanilla extract

Shred carrots finely. Drain the pineapple. Preheat oven to 350°.

To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins and walnuts, if using.

Spoon batter into 12 muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting: beat cream cheese, powdered sugar and vanilla extract until well-blended. Spread 1 1/2 teaspoons of frosting on each cupcake.

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Macaroon-Filled Chocolate Cupcakes

Yield: 18 servings; 2 points per serving

1 cup nonfat ricotta cheese

1/4 cup sugar

1 egg white

1/3 cup coconut flakes

1 1/4 cups all-purpose flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1/2 tsp baking soda

2 egg whites -- lightly beaten

3/4 cup buttermilk

1/3 cup unsweetened applesauce

1 tsp vanilla

To make the filling: In a medium bowl, beat together the ricotta cheese, sugar and egg white until smooth. Stir in the coconut; set aside.

To make the cupcakes: Preheat the oven to 350 F. Lightly spray 18 cupcake cup with nonstick spray; set aside. In a large bowl, stir together the flour, sugar, cocoa and baking soda. In a small bowl, combine the egg whites, buttermilk, applesauce and vanilla. Add the buttermilk mixture to the flour mixture and mix until smooth.

Spoon half of the batter evenly into the prepared cupcake cups. Then spoon 1 tablespoon of the filling on top and in the center of each. Spoon the remaining batter evenly on top of the coconut filling in each cupcake.

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Then remove cupcakes and cool on a wire rack.

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