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!
Ingredients You’ll Need:
- Olive oil spray
- 2 eggs
- ½ cup All-Natural Zero Calorie Brown Sugar (or regular light brown suygar)
- 1 cup 0% Greek Yogurt
- ½ cup unsweetened applesauce
- ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup grated carrot
- ¼ cup raisins optional
- ¼ cup walnuts optional
- 1 ¼ cup Low Calorie Cream Cheese Frosting
Low Calorie Carrot Cake Cupcakes
Healthy Carrot Cake Cupcakes Meal Prep and Storage
Meal Prep: You can easily meal prep these! Simply wrap individual portions in parchment paper, and stack in a gallon freezer bag or container.
Storage: Will hold in the fridge for 5 days and in the freezer for a month.
Reheating: You can add the wrapped servings to the microwave for 1-2 minutes. Or pop in a toaster/toaster oven for a couple minutes.
Low Calorie Carrot Cake Cupcakes
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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
- ½ cup All-Natural Zero Calorie Brown Sugar (or regular light brown suygar)
- 1 cup 0% Greek Yogurt
- ½ cup unsweetened applesauce
- ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup grated carrot
- ¼ cup raisins optional
- ¼ cup walnuts optional
- 1 ¼ 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
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Carrot Cake Cupcakes
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