Low Calorie Low Fat Carrot Cupcakes
Indulge in guilt-free sweetness with these Low Calorie Low Fat Carrot Cupcakes, a delightful treat that’s as wholesome as it is delicious. Bursting with the natural sweetness of grated carrots and a touch of honey, these cupcakes are moist, tender, and perfectly spiced with warm cinnamon and nutmeg. Instead of butter or oil, unsweetened applesauce keeps them light and low in fat, while egg whites add structure without the extra calories. Ready in under 40 minutes, these easy-to-make cupcakes are perfect for a health-conscious snack, a light dessert, or even a grab-and-go breakfast. Serve them plain or with a sprinkle of powdered sugar for a hint of extra sweetness. These healthy carrot cupcakes are proof that you can enjoy baked goods without compromising your diet goals!
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Recipe Information
Ingredients
- 120 grams 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
- 120 milliliters Unsweetened applesauce
- 80 grams Honey
- 1 teaspoon Vanilla extract
- 2 large Egg white
- 150 grams Grated carrots
- 1 as needed Non-stick cooking spray
Instructions
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with non-stick cooking spray.
In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix well and set aside.
In a large mixing bowl, whisk together the unsweetened applesauce, honey, and vanilla extract until well combined.
Add the egg whites to the wet mixture and whisk until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients. Mix gently until the batter is just combined; do not overmix.
Fold in the grated carrots until evenly distributed throughout the batter.
Divide the batter evenly between the 12 prepared muffin liners, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Enjoy the cupcakes as is or with a light dusting of powdered sugar for an extra hint of sweetness!
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 85.6 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 745 mg | 16% | |
*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.
