Best 4 Carrot Cupcakes Weight Watchers Recipes
Indulge in a delightful treat that satisfies your sweet cravings without compromising your health goals. Carrot cupcakes, a delectable fusion of classic indulgence and wholesome ingredients, are a delightful addition to any Weight Watchers journey. These moist and flavorful cupcakes are packed with the goodness of carrots, offering a naturally sweet flavor and an array of essential nutrients. With a tender crumb and a delectable cream cheese frosting, these cupcakes are sure to tantalize your taste buds and leave you feeling satisfied.
The article features a collection of carrot cupcake recipes tailored to suit various dietary preferences and restrictions. Whether you're seeking a gluten-free option, a sugar-free alternative, or a vegan-friendly treat, you'll find a recipe that caters to your needs. Each recipe is meticulously crafted to deliver a symphony of flavors while adhering to Weight Watchers guidelines, ensuring you can enjoy these delectable treats without derailing your weight management efforts.
For those with a gluten sensitivity or celiac disease, the gluten-free carrot cupcake recipe offers a delicious solution. This recipe utilizes almond flour and coconut flour to create a tender and flavorful cupcake that rivals its traditional counterpart. The sugar-free carrot cupcake recipe is a guilt-free indulgence for those seeking a healthier alternative. It uses natural sweeteners like stevia and monk fruit to provide a satisfying sweetness without compromising nutritional integrity.
For those embracing a vegan lifestyle, the vegan carrot cupcake recipe is a delightful treat that showcases the versatility of plant-based ingredients. This recipe uses flaxseed meal as an egg replacer and almond milk to create a moist and fluffy cupcake. The classic carrot cupcake recipe is a timeless favorite, featuring a blend of simple yet flavorful ingredients that come together to create a delectable treat.
Each recipe includes detailed step-by-step instructions, ensuring baking success even for novice bakers. The recipes also provide nutritional information per serving, empowering you to make informed choices that align with your Weight Watchers goals. With these carrot cupcake recipes, you can enjoy a sweet treat that nourishes your body and delights your taste buds, making your weight management journey a pleasurable experience.
CARROT CAKE WEIGHT WATCHERS MUFFINS
These Carrot Cake Weight Watchers Muffins are perfect. They're only 1 Points Plus Value or 2 Smart Points.
Provided by drugstore diva lisa
Categories weight watchers
Time 14m
Number Of Ingredients 3
Steps:
- Pre-heat the oven to 350 F.
- Combine all the ingredients in a bowl.
- Spray a mini muffin pan with cooking spray. Fill each cavity halfway.
- Bake for about 14 minutes.
Nutrition Facts : Calories 23 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 10 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CARROT CUPCAKES - WEIGHT WATCHERS
Everything you love about carrot cake-in a perfectly portioned package! If you're not serving or bringing these delicacies to a gathering immediately, you can store them in the refrigerator up to 3 days. This recipe is a 2 point value. I found this recipe in Weight Watchers magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350. Line 24 mini-muffin cups with paper liners or spray with nonstick spray.
- Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a mixing bowl. Whisk the eggs, oil, apple butter, and vanilla in another bowl, and fold into the flour mixture, stirring just until blended. Stir in the carrots. Spoon into the muffin cups, filling them halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Cool completely on a rack.
- To prepare the frosting, combine the cream cheese and honey in a small bowl. Dab a teaspoonful onto the top of each cooled cupcake.
- Cook's Tip: You can freeze the unfrosted cupcakes up to 1 month ahead; store them in a cookie tin or freezer container with wax paper between the layers. Thaw at room temperature 1/2 hour before frosting.
CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
- In a small bowl, pour the hot water over the raisins to rehydrate and set aside.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.
- Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.
- To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.
- Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.
- The key to making pastry cream is in the set up. It's best to set the stage with everything before you start cooking anything.
- Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.
- In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.
- In a medium mixing bowl, beat the eggs and set aside.
- In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.
- In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.
- Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.
- Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
- In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla.
WEIGHT WATCHERS 0 PT CARROT CAKE
I want my cake and I want to eat it too. AND I can. The idea came from the Hungry Girl website. I could not find her exact recipe so this is what I came up with. Now the cake does not rise up like normal cakes do. But, the flavor and moistness is awesome. It has the texture of a bread pudding, I did make a light sour cream glaze with pecans for the top and that added 2 points if you use the whole amount I usually only use half so I figure one point. Will list that recipe also.
Provided by Huskergirl
Categories Dessert
Time 25m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F.
- Mix all ingredients.
- Spray 9x13-inch cake pan to grease.
- Fill cake pan. Smooth top as best as possible.
- Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).
Tips:
- Use fresh carrots for the best flavor and texture. Grating the carrots finely will help them blend into the batter more easily.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners only 2/3 full. This will help prevent them from overflowing in the oven.
- Bake the cupcakes at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Conclusion:
These carrot cupcakes are a delicious and healthy treat that are perfect for any occasion. They are moist, flavorful, and have a beautiful orange color. The cream cheese frosting is the perfect complement to the carrot cake, and it adds a touch of sweetness and richness. These cupcakes are sure to be a hit with everyone who tries them!
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