To frost your cupcakes, you can make them pretty by creating a make-shift pastry bag.
Frost your cupcakes once they are completely cooled.While cupcakes are cooling, prepare the frosting: In a medium bowl, beat together the cream cheese, maple syrup, vanilla and cinnamon until smooth and whipped.Bake for 22-25 minutes, until a toothpick comes out clean. Spoon approximately 1/3 cup of the batter into each muffin liner.Combine the wet and the dry ingredients and stir until mixture is smooth.In a separate bowl, whisk together the eggs, applesauce, maple syrup, and vanilla.In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.Line muffin tins with paper liners and spray with non-stick cooking spray or use silicone muffin molds *
Healthy cream cheese frosting recipe how to#
Go ahead when your cupcake is healthy, you can eat it for breakfast! How to Make Carrot Cake Cupcakes I might even call this a legit breakfast. This Carrot Cake Cupcake is one that I can feel good about the kids eating and would be perfect for a 1st birthday cake. These healthier Carrot Cake Cupcakes are just 193 calories. It came to just about 500 calories for one frosted cupcake. I looked at Food Network Magazines recipe for Carrot Cake Cupcakes with Cream Cheese Frosting and plugged in their ingredients to see the calorie count. How many calories are in Carrot Cake Cupcakes?įair question. But this maple syrup sweetened cream cheese frosting does the trick with a lot less sugar. I think that’s why I fell in love with carrot cake in the first place. Trust me, I love traditional cream cheese frosting with the 2+ cups of powdered sugar. Again I used maple syrup as my sweetener of choice and the result was fantastic. Don’t worry, I made the frosting healthier too! The maple-cinnamon cream cheese frosting I created for these cupcakes is amazing. You can’t have a carrot cake cupcake without cream cheese frosting. The texture is outstanding! What about the cream cheese frosting? So unsweetened apple sauce stands in where the oil would be.Įven without the oil, these Carrot Cake Cupcakes are super moist. My purpose was to keep the calorie count in check as I knew I was going to top my cupcake with cream cheese frosting. While I don’t usually shy away from fats, I decided not to use oil in these. Traditional cupcakes can be a bit much, so for me the sweetness level is perfect. These carrot cake cupcakes are definitely not overly sweet, but it works. I used white whole wheat flour instead of regular old white and sweetened it with just a tinge of maple syrup. So I set out to make a healthier version of an old favorite. Most of the recipes for carrot cake cupcakes have the two main ingredients I prefer to avoid when baking as much as I can: white flour and refined sugar. I know what you’re thinking, but having carrots in it doesn’t automatically qualify it as healthy. What there aren’t so many of are healthy carrot cake cupcake recipes . You will have no trouble finding one if you look. There are a million (maybe more!) carrot cake and carrot cake cupcake recipes on the Internet. You really CAN have a healthy cupcake with this recipe! These Carrot Cake Cupcakes with Cream Cheese Frosting are a healthier version of a favorite dessert! They are made with whole grain flour and no refined sugar.
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