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Photo of Mini Carrot Cupcakes Bites with Cream Cheese Frosting by WW

Mini Carrot Cupcakes Bites with Cream Cheese Frosting

2
Points® value
Total Time
1 hr 7 min
Prep
25 min
Cook
12 min
Serves
24
Difficulty
Easy
All the taste of classic carrot cake - but in a mini cupcake bite!

Ingredients

Olive oil cooking spray

6 spray(s)

Baking powder

½ tsp(s)

All-purpose flour

¾ cup(s)

Ground cinnamon

2½ tsp(s)

Baking soda

1 tsp(s)

Table salt

½ tsp(s)

Minced ginger

¼ tsp(s)

Lemon zest

¼ tsp(s), finely grated

Ground nutmeg

⅛ tsp(s)

Unsweetened applesauce

¾ cup(s)

Carrots

¾ cup(s), finely grated

Plain fat free Greek yogurt

½ cup(s)

Raw egg

1 large

Unpacked light brown sugar

⅓ cup(s)

Vanilla extract

1 tsp(s)

Light cream cheese

¼ cup(s), at room temperature

Fat free whipped topping

1 cup(s)

Powdered sugar (confectioner's)

2 tsp(s)

Vanilla extract

½ tsp(s)

Table salt

1 pinch(es)

Unsweetened shredded coconut

3 tbsp(s), toasted

Instructions

  1. Preheat oven to 350°F. Coat a 24-hole mini muffin pan with cooking spray.
  2. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, 1/2 tsp salt, ginger, lemon zest and nutmeg. In a large bowl, whisk together applesauce, carrot, yogurt, egg, brown sugar and 1 tsp vanilla extract. Add dry ingredients to wet; stir just to combine.
  3. Evenly divide batter (about 2 rounded Tbsp) among prepared muffin cups; bake until cooked through and a toothpick inserted in center of a muffin comes out clean, about 12-14 minutes. Let cool in pan, about 30 minutes.
  4. Meanwhile, whisk together cream cheese, whipped topping, powdered sugar, 1/2 tsp vanilla extract and pinch salt.
  5. Spoon 2 tsp topping mixture onto each cooled cupcake; sprinkle evenly with coconut.

Notes

Serving size: 1 frosted cupcake

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