Low calorie carrot cake cupcakes
Calling all carrot cake lovers, the newest low calorie carrot cake dessert just got added to the blog – the fluffiest low calorie carrot cake cupcakes! These cupcakes are soft, moist, packed with freshly grated carrot, spiced to perfection and finished with the dreamiest low calorie cream cheese frosting. And did I mention, they’re just 101 calories a pop?
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These low calorie carrot cake cupcakes are like the perfectly pre-portioned version of my ever so popular low calorie carrot cake. I mean they’re moist, they’re fluffy, they’re packed with carrot goodness and just 101 calories a piece? Don’t mind if I do! Plus, these cupcakes are so easy to make you can have them from kitchen counter to your belly in under 30 minutes.
Looking for more carrot cake goodies? Try these low calorie carrot cake cookies or this low calorie carrot cake loaf!
Carrot cake is so disgustingly underrated and over-hated, not to brag, but I think I can convert any carrot cake hater with these cupcakes. I mean carrots are naturally sweet and add so much moisture to cakes how could you say no? These cupcakes have a tender crumb with freshly grated carrot in each bite and the yummiest blend of spices to create a truly magical low calorie dessert – you’re going to love them!
Cupcakes are just mini, perfectly portioned cakes – who wouldn’t want them?!? If you struggle with portion control, cupcakes are a great dessert to make ahead and keep in the fridge. You don’t have to worry about overeating them as each cupcake is a serving so you can just grab one as and when you please.
Ingredients in low calorie carrot cake cupcakes
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie carrot cake cupcakes you will need:
Egg – This recipe calls for one room temperature egg. To get a refrigerated egg to room temperature, set it on the kitchen counter for at least 30 minutes. To get it to room temperature even quicker, place the egg in a bowl of warm water for at least 10 minutes.
0 calorie brown sugar – Any 0 calorie granulated sweetener will work for this recipe but 0 calorie brown sugar gives you the classic flavor of carrot cake.
0% fat greek yogurt – Greek yogurt is thicker than regular yogurt and adds moisture without fat and is very low in calories.
Vanilla – No cupcake recipe is complete without vanilla!
Freshly grated carrot – The star of the show.
Self-raising flour – Creates a softer and fluffier cupcake than plain/all-purpose flour. You can sub for plain/all-purpose flour with the addition of baking powder, baking soda and a little salt.
Baking powder – To help the cupcakes rise.
Spices – A blend of cinnamon, nutmeg, ginger and cloves for the perfectly spiced carrot cake cupcake.
Salt – Just a pinch.
Light cream cheese – For the cream cheese frosting.
0 calorie powdered sweetener – To sweeten the cream cheese frosting. You can make your own by blitzing 0 calorie granulated sweetener until smooth. You can also use regular powdered sugar but the calories will be higher.
How to make low calorie carrot cake cupcakes
- Pre-heat oven to 180ºC (350ºF). Line a 6-count muffin tray with 6 cupcake liners and set aside.
- Make the frosting by whisking together the cream cheese, powdered sweetener and vanilla until smooth. Set aside in the fridge.
- In a medium bowl, whisk together the egg and 0 calorie brown sugar until light and fluffy. Add the yogurt, vanilla and grated carrot, whisk to combine.
- Add the flour, baking powder, spices and salt, whisk until well combined.
- Divide the batter evenly between the 6 cupcake liners and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean or with very few crumbs.
- Allow the cupcakes to cool before frosting.
- Enjoy!
Top tips
Use room temperature ingredients – Room temperature ingredients incorporate better and easier which makes overmixing unlikely. This will result in soft, fluffy and moist cupcakes. Most refrigerated ingredients will come to room temperature within 30 minutes when left on the kitchen counter.
Use vanilla bean paste – Vanilla bean paste adds so much flavor to baked goods and frosting. Investing in a really good, high quality vanilla can take your baked goods from good to great. Plus, you can see the specks of vanilla in the frosting which just feels so luxorious!
Allow the cupcakes ample time to cool – Frosting warm cupcakes is a disaster – believe me I know! The frosting will just melt and drip down. Allow the cupcakes to cool completely before frosting, this will require a little patience but it’s so worth it in the end.
Storage
These frosted cupcakes will last in an airtight container in the fridge for up to 4 days.
more low calorie cupcakes…
Low calorie carrot cake cupcakes
Ingredients
- 1 egg room temperature
- 60 g 0 calorie brown sugar*
- 50 g 0% fat greek yogurt
- ½ tsp vanilla
- 60 g grated carrot
- 70 g self-raising flour*
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- pinch nutmeg
- pinch cloves
- pinch salt
Frosting:
- 150 g light cream cheese
- 30 g 0 calorie powdered sweetener*
- 1 tsp vanilla
Instructions
- Pre-heat oven to 180ºC (350ºF). Line a 6-count muffin tray with 6 cupcake liners and set aside.
- Make the frosting by whisking together the cream cheese, powdered sweetener and vanilla until smooth. Set aside in the fridge.
- In a medium bowl, whisk together the egg and 0 calorie brown sugar until light and fluffy. About 3 minutes.
- Add the yogurt, vanilla and grated carrot, whisk to combine.
- Add the flour, baking powder, spices and salt, whisk until well combined.
- Divide the batter evenly between the 6 cupcake liners and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean or with very few crumbs.
- Allow the cupcakes to cool before frosting. Enjoy!
Notes
Nutrition
