Low Calorie Low Fat Carrot Cupcakes Recipe

Name: Low Calorie Low Fat Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup cake flour, plus; 2 tablespoons cake flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon allspice; 4 egg whites; ¾ cup Splenda sugar substitute; 3 tablespoons applesauce; 3 tablespoons butter; ½ cup honey; 1 teaspoon vanilla extract; 1 tablespoon canola oil; 2 ¼ cups shredded carrots; ⅓ cup chopped walnuts; fat free butter flavor Pam cooking spray

Servings: persons

¾ cup cake flour, plus
2 tablespoons cake flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
4 egg whites
¾ cup Splenda sugar substitute
3 tablespoons applesauce
3 tablespoons butter
½ cup honey
1 teaspoon vanilla extract
1 tablespoon canola oil
2 ¼ cups shredded carrots
⅓ cup chopped walnuts
fat free butter flavor Pam cooking spray

1
Preheat oven to 350F.
2
In medium bowl, combine: flour, baking powder, baking soda, salt, cinnamon, and allspice.
3
In a large bowl, whisk together Splenda, applesauce, honey, vanilla extract, egg WHITES, and canola oil.
4
Stir in the flour mixture.
5
Stir in carrots.
6
Stir in walnuts.
7
Spray muffin tray with fat free butter flavor PAM.
8
Pour batter into muffin tray and bake for 40 minutes, or until toothpick comes out clean.

731

kcal

Calories

Fat

105

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 17 ingredients. The key ingredients include: ¾ cup cake flour, plus, 2 tablespoons cake flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and more.

Yes, Low Calorie Low Fat Carrot 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 Low Fat Carrot Cupcakes

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