Low Calorie Carrot Cake Cupcakes
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
20 Cupcakes
- Serves:
- 20
ingredients
- 29.58 ml apple butter
- 236.59 ml unsweetened applesauce
- 177.44 ml egg white
- 118.29 ml Splenda sugar substitute
- 118.29 ml Splenda brown sugar blend
- 9.85 ml vanilla
- 473.18 ml flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 14.78 ml cinnamon
- 709.77 ml carrots, Grated
- 226.79 g package fat-free sugar-free instant vanilla pudding mix
- 226.79 g container fat free sour cream
directions
- Preheat Oven to 350.
- In a mixing bowl, combine apple butter, applesauce, egg whites, sugar, and vanilla until smooth.
- Slowly add flour, baking soda, baking powder, and cinnamon to the mixture.
- Blend until all of the ingredients are moistened.
- Lightly mix in grated carrots.
- Pour into muffin tins.
- Bake for 25-30 minutes.
- Mix vanilla pudding as directed on package. Add sour cream and blend.
- Wait until the cupcakes reach room temperature before frosting.
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