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!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.

Step 3

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.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.

Step 5

Fold in the grated carrots, ensuring they're evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin tin, filling each cup about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

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.

Step 10

Once the cupcakes are completely cooled, spread or pipe a small dollop of the frosting onto each cupcake.

Step 11

Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(941.7g)

Amount per serving	% Daily Value*
Calories	1692.8

Total Fat 31.8g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 414.5mg	0%
Sodium 2524.4mg	0%
Total Carbohydrate 305.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 189.6g
Protein 42.5g	0%

Vitamin D 82IU	0%
Calcium 492.5mg	0%
Iron 9.3mg	0%
Potassium 1604.0mg	0%

*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.

Source of Calories

Fat: 17.1%

Protein: 10.1%

Carbs: 72.8%