Healthy Mini Carrot Cake Cupcakes
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Yields: 36 mini cupcakes
 
These classic mini carrot cake cupcakes taste amazing! They’re supremely moist, deliciously sweet with lots of rich spices, and packed full of carrots. (Exactly the way I love my carrot cake!) The velvety cream cheese frosting on top is the perfect finishing touch! The cupcakes are best if eaten the same day they’re frosted, but leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator. (I use a cake carrying case similar to this one to store them!)
  1. Preheat the oven to 350°F, and line 36 mini muffin cups with cupcake liners. Generously coat the liners with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil and egg whites. Stir in the vanilla extract, liquid stevia, and erythritol. Add the Greek yogurt, stirring until no lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots.
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 13-16 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack. Once completely cool (and not before!), top the mini cupcakes with cream cheese frosting just before serving.
Notes: Do NOT use a hand-held or stand mixer to make the batter. This will result in overly dense, gummy, or tough cupcakes. Use a whisk where instructed, and use a fork for everything else.

For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ½ cup (60g) brown rice flour, ½ cup (60g) tapioca flour, and 1 ½ teaspoons xanthan gum. Most store-bought blends (like this one!) will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will dry out your cupcakes and give them a crumbly texture, instead of having them turn out supremely moist and tender!

I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine too. (I always buy mine online here because it’s the cheapest price I’ve found!)

If you prefer, ¾ cup + 2 tablespoons (210mL) of pure maple syrup, honey, or agave may be substituted for the liquid stevia AND the milk. (Do not use the milk if using any of these liquid sweeteners!) Alternatively, substitute 1 cup (192g) of coconut sugar, brown sugar, or granulated sugar for the liquid stevia, and reduce the milk to ¼ cup + 2 tablespoons (90mL) to compensate for the added volume.

I buy my erythritol online here, and you’ll use it in all of these recipes of mine too! Coconut sugar, brown sugar, or granulated sugar may be substituted for the erythritol.

Any milk may be substituted in place of the nonfat milk.

Do not substitute store-bought pre-shredded carrots (also called “matchstick” carrots). They’re thicker and drier, and they don’t soften properly while baking.

Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.

If you prefer, this recipe will yield 12 standard sized cupcakes. To bake standard-sized cupcakes, bake them at 350°F for 25-29 minutes. The muffins will be done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean.

CREAM CHEESE FROSTING, OPTION 1: In a medium bowl, beat 1 cup (240g) plain nonfat Greek yogurt, 8 oz (226g) well-softened light cream cheese, and ¾ tsp liquid stevia (or adjusted to taste!) until smooth and creamy. Cover and refrigerate until you’re ready to frost your cupcakes. This frosting option is clean eating friendly and spreadable, not pipe-able!

CREAM CHEESE FROSTING, OPTION 2: In a medium bowl, beat 1 cup (240g) plain nonfat Greek yogurt, 8 oz (226g) well-softened light cream cheese, 2 serving (16g) fat-free, sugar-free cheesecake instant pudding mix, and ¾ tsp liquid stevia (or adjusted to taste!) for 2 minutes. Cover and refrigerate for at least 2 hours before you’re ready to frost your cupcakes. (You just need the dry instant pudding mix; don’t prepare it according to the package directions!) This frosting option is pipe-able!

For both frosting options, any type of cream cheese will work (Neufchâtel cream cheese, Greek yogurt cream cheese, fat-free cream cheese, even regular cream cheese!). Just make sure it’s very well softened first!

{gluten-free, clean eating, low fat, sugar-free}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2020/02/23/healthy-mini-carrot-cake-cupcakes/