Ingredients for Carrot Cupcakes Weight Watchers
- All Purpose Flour
- 1 cup granulated sugar (or your preferred sugar substitute)
- Brown Sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- Canola Oil
- Apple Butter
- 1 teaspoon vanilla extract
- Carrots
- Reduced Fat Cream Cheese
- Honey
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How to Make Carrot Cupcakes Weight Watchers
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the oil and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a medium bowl, combine the grated carrots, chopped walnuts (optional), and raisins (optional).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the carrot mixture.
- Fill each muffin liner about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, frost with your favorite cream cheese frosting (ensure it fits your Weight Watchers plan!)
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
34g
Fat
4g
Carbs
5g
