Hungry Girl Carrot Cake Cupcakes Ww 2 Points
Satisfy your sweet tooth guilt-free with these scrumptious Hungry Girl Carrot Cake Cupcakes, a Weight Watchers-friendly treat that's only 2 points per serving! Packed with fresh shredded carrots, warm spices like cinnamon and nutmeg, and a hint of natural sweetness from crushed pineapple, these cupcakes are irresistibly moist and flavorful. The light cream cheese frosting made with fat-free cream cheese and powdered sugar substitute adds the perfect creamy finish without derailing your healthy lifestyle. Ready in just 35 minutes from start to finish, these cupcakes are easy to whip up and ideal for any occasion, from cozy afternoons to special celebrations. They're the ultimate low-calorie, low-fat dessert that doesn't skimp on indulgence – one bite and you’ll be hooked!
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Recipe Information
Ingredients
- 1 cup Carrot (shredded)
- 0.75 cup All-purpose flour
- 0.25 cup Brown sugar substitute (e.g., Swerve or Splenda Brown)
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 2 tablespoons Crushed pineapple (packed in juice, drained)
- 4 tablespoons Fat-free cream cheese
- 2 tablespoons Powdered sugar substitute
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners, or coat with non-stick spray.
In a mixing bowl, combine the flour, brown sugar substitute, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix well.
In a separate large bowl, whisk together the applesauce, egg whites, vanilla extract, and crushed pineapple until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the shredded carrots until evenly distributed throughout the batter.
Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
While the cupcakes cool, prepare the frosting by whisking together the fat-free cream cheese and powdered sugar substitute until smooth and creamy.
Once the cupcakes are fully cooled, spread or pipe the cream cheese frosting on top of each cupcake.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1961 mg | 85% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 42.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1194 mg | 25% | |
*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.
