Carrot Cake Cupcakes Recipe

One diabetic carrot cake cupcake in a cupcake liner with cream cheese frosting.

4.92 from 12 votes

Full of flavor, this sugar free carrot cake cupcakes recipe is diabetic friendly, easy to make, healthy and lower in sugar, carbs, and fat and the perfect guilt free dessert or snack.

Course Desserts

Cuisine American

Keyword carrot cake cupcakes recipe, carrot cupcakes recipe, diabetic carrot cupcakes

Prep Time 12

Cook Time 18

Total Time 30

Servings

Calories 121kcal

Author Shelby Law Ruttan

Equipment

Ingredients

1 cup whole wheat pastry flour , sifted
6 tablespoons sugar-free brown sugar sweetener , packed
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
2 large eggs , lightly beaten
2 cups shredded carrots
1 cup unsweetened applesauce
⅓ cup olive oil
1 teaspoon vanilla extract
6 ounces ⅓ less fat cream cheese
3 tablespoons sugar-free maple syrup

Instructions

For the cupcakes

Preheat the oven to 350°F. Line a cupcake pan with paper liners or coat cups with cooking spray (use the spray without the flour).
In a large mixing bowl combine flour, brown sugar sweetener, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
In a medium bowl, using a electric hand mixer, beat the eggs, applesauce, oil, and vanilla extract together until combined. Stir in the shredded carrots. Pour the wet ingredients over dry ingredients and stir to combine.
Scoop the batter into muffin cups using a ¼ cup sized scoop. Bake the cupcakes for 18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 5 minutes then transfer to cooling rack to cool completely.

To make the frosting

In a small mixing bowl using an electric hand mixer, combine the softened cream cheese and sugar-free maple syrup until smooth. Spread on cupcake and garnish with desired toppings.

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