Carrot Cupcakes Weight Watchers
Indulge in guilt-free sweetness with these moist and flavorful Carrot Cupcakes, perfectly tailored for Weight Watchers enthusiasts. Packed with wholesome ingredients like grated fresh carrots, unsweetened applesauce, and non-fat Greek yogurt, these cupcakes deliver classic carrot cake taste with a healthier twist. Lightly spiced with cinnamon and nutmeg, every bite is warm and comforting, while the creamy, low-fat cream cheese frosting provides the perfect finishing touch. Ready in just 35 minutes, this recipe offers a quick and easy way to satisfy your dessert cravings without compromising your wellness goals. Perfect for special occasions or weekday treats, these cupcakes are a delicious, portion-controlled indulgence!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.5 cup Light brown sugar
- 1 teaspoon Vanilla extract
- 1 cup Carrots (grated)
- 0.25 cup Plain non-fat Greek yogurt
- 0.5 cup Powdered sugar
- 4 ounces Low-fat cream cheese
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or lightly spray with nonstick cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs until lightly frothy. Add the unsweetened applesauce, light brown sugar, and vanilla extract, and whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Fold in the grated carrots, ensuring they're evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a mixing bowl, beat the low-fat cream cheese, plain non-fat Greek yogurt, and powdered sugar with a hand mixer until smooth and creamy.
Once the cupcakes are completely cooled, spread or pipe a small dollop of the frosting onto each cupcake.
Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 305.5 g | 111% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 189.6 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 492 mg | 38% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
