Some days, you just need cupcakes for breakfast. Make it happen (and don’t feel guilty about it!) with these delicious mini carrot cake cupcakes. With only 35 calories per cupcake—this is one on-the-go meal or snack you can feel good about. Just three of these yummy cupcakes give you 12 grams high-quality protein and 3 grams belly-filling fiber. Don’t take our word for it—try them for yourself!
INGREDIENTS
For the carrot cake
- 1 cup (~ 3 scoops with smart scoop or 150 grams) Lean Shake 25 Powder – Carrot Cake flavor
- ¼ cup almond flour
- 1 ½ cups grated carrots
- ½ tsp. baking soda
- 1 ½ tsp. baking powder
- ½ cup stevia (for baking)
- 1 ½ tsp. ground cinnamon
- ½ tsp. nutmeg
- ½ tsp. ground ginger
- ¼ tsp. allspice
- ¾ cup unsweetened applesauce
- ¼ cup almond milk
- 1 tsp. vanilla extract
- 6 large egg whites
For the frosting
- 6 oz. cream cheese, nonfat
- ¾ cup plain Greek yogurt, nonfat
- ½ cup stevia for baking
DIRECTIONS
Start by preheating the oven to 350°. Spray mini cupcake tray with cooking spray. Combine all dry ingredients in a large bowl and stir together until well blended.
In a separate bowl, combine all wet ingredients, including grated carrots, and whisk until well blended. Pour wet ingredients into the dry ingredients.
Use a cookie scoop to portion the batter evenly into the mini cupcake tray, filling ~¾ of the way full. Bake for ~18 minutes or until toothpick comes out clean.
For the frosting, put cream cheese, Greek yogurt and stevia in a food processor or electric mixer and mix until smooth. Transfer to the refrigerator until ready to use.
Allow the cupcakes to cool, then use a piping bag to frost. Sprinkle with cinnamon.
Store frosted cupcakes in an air-tight container in the refrigerator.
Makes:
40 cupcakes
Nutritional Facts:
Serving Size: 1 cupcake.
Amount Per Serving:
Calories (35);
Total Fat (0.5g);
Sat. Fat (0g);
Sodium (95mg);
Carbohydrates (3g);
Cholesterol (5mg);
Sugars (1g);
Fiber (1g);
Protein (4g)
