Low-fat Carrot Cupcakes (Kopie)

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1 1/3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg substitute (Egg Beaters)
1 cup sugar
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups grated carrots

Icing:
1/4 cup light cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/2 cup sifted powdered sugar

Preheat oven to 350 degrees F. Spray a 12-muffin cup pan with cooking spray or line with baking cups.
Whisk together flour, cinnamon, baking soda, baking powder, and salt; set aside.
Beat the egg substitute and sugar until frothy and lightened in color. Stir in applesauce, vanilla, and grated carrot. Add flour mixture, and stir just until blended. Divide batter in 12 muffin cups.
Bake in preheated oven until toothpick inserted in center comes out clean, 18-22 minutes. Remove to cool on wire racks.
Prepare the icing by beating together the cream cheese, butter, vanilla, and powdered sugar until fluffy. Frost the cooled cupcakes and chill until ready to serve.
Makes 12 cupcakes.
Each cupcake has 222 calories and 3 g fat.

Note: For the original version, use 3/4 vegetable oil instead of the applesauce, 3 eggs instead of the egg substitute, and regular cream cheese instead of the light. These cupcakes will have 351 calories and 18 g fat.