SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 73.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.2 mg
  • Sodium: 225.6 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Whole wheat carrot cake cupcakes calories by ingredient
Report Inappropriate Recipe

Whole wheat carrot cake cupcakes

Submitted by: LILWASPUD

Introduction

I've altered a recipe from my Tupperware catalog to make it a little healthier. The original recipe calls for their Cinnamon-Vanilla spice blend, but I've used regular cinnamon and vanilla in this recipe to make it feasible for everyone. It is good either way. I've altered a recipe from my Tupperware catalog to make it a little healthier. The original recipe calls for their Cinnamon-Vanilla spice blend, but I've used regular cinnamon and vanilla in this recipe to make it feasible for everyone. It is good either way.
Number of Servings: 12

Ingredients

    1 C whole wheat flour
    1/2 c white flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 tsp vanilla
    1 tsp ground cinnamon
    1 C Splenda
    3/4 C unsweetened applesauce
    1/2 C egg substitute (I used Wilcox brand I got at Wal-Mart. It is a little lower calorie than Egg Beaters)
    1/4 C lowfat buttermilk
    1 1/2 C grated carrots

Directions

Preheat oven to 350. In mixing bowl, mix dry ingredients. Add in applesauce, egg, and buttermilk. Blend in carrots. Fill cupcake muffin cups 2/3 full. Bake until golden brown or until a toothpick inserted into center comes out clean (approx 20-25 minutes). Transfer to wire rack to cool, then eat plain or top with cream cheese frosting. (There are lots of great low/no fat recipes on SP!)

Number of Servings: 12

Recipe submitted by SparkPeople user LILWASPUD.





TAGS:  Desserts |

Great Stories from around the Web


Rate This Recipe