These Low Calorie Carrot Cake Cupcakes are just 69 calories and packed with 5.9g of protein per cupcake (and yes they are regular sized cupcakes!)
I know you’ll love this healthy carrot cupcake recipe, it’s easy to make and impressive. And packed with lots of flavor and a healthy amount of cream cheese frosting thanks to my low calorie frosting recipe!
If you prefer to make a whole carrot cake, this Low Calorie Double Decker Carrot Cake is perfect for you, or you can make it into cupcakes as I have below.
Low Calorie Carrot Cake Cupcakes
What You’ll Find in this Article:
Ingredients in Healthy Carrot Cupcakes
To make this carrot cake cupcake recipe healthy, I removed the sugar and added in unsweetened apple sauce and an all-natural brown sugar alternative (though you can use light brown sugar if you prefer).
I boosted the protein by using greek yogurt in place of butter, and made these low calorie carrot cupcakes both moist and delicious.
Shopping List for Low Calorie Carrot Cupcakes:
- Olive oil spray
- Eggs
- All-Natural Zero Calorie Brown Sugar (or regular light brown suygar)
- 0% Greek Yogurt
- Unsweetened applesauce
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground ginger
- Carrots
- Raisins (optional)
- Walnuts (optional)
- Low Calorie Cream Cheese Frosting
How to Make Healthy Carrot Cake Cupcakes
These cupcakes are like mini or individual carrot cakes, they are great for parties and holidays. But low enough in calories and healthy enough to have every day!
If you don’t have muffin liners you can spray the muffin tins with olive oil instead.
How to Make Low Calorie Carrot Cupcakes:
- Preheat the oven to 350 degrees, add muffin liners to 12 muffin cups and lightly spray the insides with olive oil.
- Whisk the egg and zero calorie brown sugar until fluffy.
- Fold in the yogurt and applesauce.
- In a separate bowl combine the flour, baking powder, cinnamon, and ginger.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Fold in the grated carrots, raisins and walnuts (if using).
- Fill the cupcake liners 3/4 full, and bake for 10-15 minutes or until a toothpick inserted into the center comes out clean.
- Move the cupcakes to a cooling rack to cool completely before frosting.
- Smear or pipe Low Calorie Cream Cheese Frosting on the tops of the cupcakes, and sprinkle with crushed walnuts (if using).
- VERY IMPORTANT: Do not frost the cupcakes until they are completely cooled. Or the frosting will melt and become a big mess.
Low Calorie Carrot Cake Cupcakes Recipe
This healthy carrot cake cupcake recipe is easy and impressive! These full sized cupcakes are just 69 calories each, including the frosting!
Here are some more low calorie desserts I think you’ll love.
More Low Calorie Dessert Recipes:
Low Calorie Carrot Cake Cupcakes
Equipment
- Muffin Tins and Liners
- Standing mixer with whisk attachment (or bowl and whisk/hand mixer)
- Bowl
- Measuring cups and spoons
Ingredients
- Olive oil spray
- 2 eggs
- 1/2 cup All-Natural Zero Calorie Brown Sugar (or regular light brown suygar)
- 1 cup 0% Greek Yogurt
- 1/2 cup unsweetened applesauce
- 2/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup grated carrot
- 1/4 cup raisins optional
- 1/4 cup walnuts optional
- 1 1/4 cup Low Calorie Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees, add muffin liners to 12 muffin cups and lightly spray the insides with olive oil.
- Whisk the egg and zero calorie brown sugar until fluffy.
- Fold in the yogurt and applesauce.
- In a separate bowl combine the flour, baking powder, cinnamon, and ginger.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Fold in the grated carrots, raisins and walnuts (if using).
- Fill the cupcake liners 3/4 full, and bake for 10-15 minutes or until a toothpick inserted into the center comes out clean.
- Move the cupcakes to a cooling rack to cool completely before frosting.
- Smear or pipe Low Calorie Cream Cheese Frosting on the tops of the cupcakes, and sprinkle with crushed walnuts (if using).
- VERY IMPORTANT: Do not frost the cupcakes until they are completely cooled. Or the frosting will melt and become a big mess.
Nutrition
Nutrition and Calories in Carrot Cake Cupcakes
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