Low Calorie Carrot Cake Cupcakes Recipe

Name: Low Calorie Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons apple butter; 1 cup unsweetened applesauce; 3/4 cup egg white; 1/2 cup Splenda sugar substitute; 1/2 cup Splenda brown sugar blend; 2 teaspoons vanilla; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 3 teaspoons cinnamon; 3 cups carrots, Grated; 1 (8 ounce) package fat-free sugar-free instant vanilla pudding mix; 1 (8 ounce) container fat free sour cream

Servings: persons

2 tablespoons apple butter
1 cup unsweetened applesauce
3/4 cup egg white
1/2 cup Splenda sugar substitute
1/2 cup Splenda brown sugar blend
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 cups carrots, Grated
1 (8 ounce) package fat-free sugar-free instant vanilla pudding mix
1 (8 ounce) container fat free sour cream

1
Preheat Oven to 350.
2
In a mixing bowl, combine apple butter, applesauce, egg whites, sugar, and vanilla until smooth.
3
Slowly add flour, baking soda, baking powder, and cinnamon to the mixture.
4
Blend until all of the ingredients are moistened.
5
Lightly mix in grated carrots.
6
Pour into muffin tins.
7
Bake for 25-30 minutes.
8
Mix vanilla pudding as directed on package. Add sour cream and blend.
9
Wait until the cupcakes reach room temperature before frosting.

777

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons apple butter, 1 cup unsweetened applesauce, 3/4 cup egg white, 1/2 cup Splenda sugar substitute, and more.

Yes, Low Calorie Carrot Cake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Calorie Carrot Cake Cupcakes

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