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These carrot cake cupcakes are made from a sugar free yellow cake mix that I loaded with shredded carrots, chopped pineapple, raisins and cinnamon. They are incredibly moist and tender with undertones of cinnamon in every bite.

When I whip up a batch, I leave two out for dessert that night and freeze the rest. We enjoy ending our dinner with one of these cupcakes with a dollop of Reddi-wip. For special occasions, I top the cupcakes with a cream cheese glaze.

A regular cake mix can be substituted for the sugar free version for those with artificial sweetener sensitivities. While they will have more points, the use of egg whites and plain non fat yogurt will still eliminate cholesterol and keep saturated fat low.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Pillsbury sugar free yellow cake mix
  • Grated carrots
  • Chopped or crushed pineapple
  • Raisins
  • Egg whites
  • Plain non at yogurt
  • Cinnamon
  • Water

Making the Cupcakes

  • Peel and shred the carrots. Chop the pineapple chunks  in the food processor after draining and rinsing them with water. You can substitute in crushed pineapple.

  • Place the cake mix in a large bowl and add the cinnamon. Stir to blend in the spice.

  • Grab a tbsp of the cake mix and toss the raisins with it and set aside.

  • Add the yogurt and egg whites to the cake mix.

  • Blend the ingredients together with a hand mixer adding the water as you go along.
  • Add the shredded carrots and chopped pineapple to the cake batter and mix to incorporate the new additions.

  • Add the raisins and fold them into the batter.

  • Portion out the batter into foil lined cupcake tins. Pop in the oven and bake until done.
  • Remove the cupcakes from the oven and transfer them to a cooling rack to thoroughly cool. Serve and enjoy. The cupcakes can be frozen until ready for use.

Serving Ideas

  • Carrot cake cupcakes can be served for dessert after a meal.
  • They can be eaten plain or topped with a dollop of Reddi-wip, sprinkled with powder sugar, or drizzled with your favorite caramel sauce.
  • Vanilla, cinnamon or butter pecan ice cream all pair well with carrot cake cupcakes. You can get sugar free, low carb or fat free commercial ice creams/frozen yogurts. If you have a Ninja Creami you can make your own frozen creation.
  • These cupcakes make a nice mid-morning or afternoon snack along with a cup of coffee, tea or glass of lemonade.
  • For special occasions you can frost the cupcakes or make a glaze to drizzle over the tops.

WW 2 pt per cupcake

Carrot Cake Cupcakes

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Prep Time: 20 minutes
Cook Time: 22 minutes
Cooling Time: 1 hour
Total Time: 1 hour 42 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 78.1kcal

Equipment

  • large mixing bowl
  • food processor
  • measuring spoons and cups
  • Wooden spoon
  • spatula
  • cupcake tins
  • foil cupcake liners
  • hand mixer

Ingredients  

  • 1 box Pillsbury sugar free yellow cake
  • 2¼ tsp cinnamon
  • 5 egg whites
  • ½ c plain non fat yogurt
  • ¾ c water
  • 1 tbsp water
  • 2 c shredded carrots
  • 1 8 oz can pineapple chunks in juice
  • ¼ c raisins

Instructions

  • Preheat the oven to 350℉
  • Place the foil cupcake liners into the cupcake tins.
  • Peel and shred the carrots either with a food processor a box grater. Set aside.
  • Open and drain the pineapple. Rinse the pineapple with water and pat with a paper towel. Chop the chunks in the food processor. Set aside.
  • Place the cake mix in a bowl. Add the cinnamon and mix with a wooden spoon to incorporate the cinnamon into the dry mix.
  • Place the raisins in a bowl and toss with 1 tbsp of the dry cake mix and cinnamon. Set aside.
  • Add the egg whites and plain non fat yogurt to the cake mix. Start to mix with the hand mixer.
  • As you continue to mix, add the ¾ c plus 1 tbsp of water to the bowl. Mix until all the ingredients are incorporated and you have a smooth cake batter.
  • Add the shredded. carrots and chopped pineapple to the cake batter and use the hand mixer to incorporate them.
  • Fold the raisins into the cake batter.
  • Use a large cookie scooper and place a full scoop of batter into each cupcake well. Place the cupcake tins into the oven and bake. Check the cupcakes at 20 min. You are looking for a toothpick inserted into the center to come out clean or the top to spring back when lightly pressed. If the cupcakes are not quite done, cook an additional 2 min. My cupcakes took 22 min total to cook.
  • Remove the cupcakes from the oven when done and allow to sit for 10 min. Then transfer them to a cooling rack. Allow them to completely cool, about 45 - 60 min.
  • Top the cupcakes with a dollop of Reddi--wip or some other topping of or choice and serve and enjoy.
  • Leftovers can be frozen for later use. I place them on a tray that fits in my freezer and put a piece of wax paper between layers of cupcakes, cover with plastic wrap and freeze. Once they are frozen, I transfer them to gallon freezer bags and store in the freezer.

Notes

Crushed pineapple does not come in 8 oz cans in my area. I use the chunks as I don't want leftover crushed pineapple.

Nutrition

Serving: 1cupcake | Calories: 78.1kcal | Carbohydrates: 19.4g | Protein: 2g | Fat: 0.9g | Sodium: 159mg | Fiber: 1g | Sugar: 3.2g
Tried this recipe?Let us know how it was!

 

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