Try this easy, Fat free/sugar free Carrot Cupcakes recipe.
- Carbohydrate 20.7991123194604 g
- Cholesterol 0 mg
- Fat 0.315307500016352 g
- Fiber 2.48734024208082 g
- Protein 3.35550875005262 g
- Saturated Fat 0.0534421666712163 g
- Serving Size 1 1 Serving (81g)
- Sodium 6100.38301242544 mg
- Sugar 18.3117720773795 g
- Trans Fat 0.100021000007662 g
- Calories 73 calories
Step-by-step
- Preheat oven to 350F.
- Grease muffin pan or line with cupcake liners and set aside.
- In a medium bowl combine dry ingredients – flour, baking powder, baking soda, salt, cinnamon & sugar – mix until combined.
- In a large bowl, add wet ingredients –( applesauce with yogurt to equal 1 1/2 cups), carrots and vanilla.
- Mix wet ingredients with dry.
- Stir until just combined.
- Fill cups to the top and bake 15-20 minutes or until a toothpick comes out clean when inserted into the center.
- Do not overbake.
- While the cupcakes are cooling, prepare your frosting.
Bakers frequently err by packing whole wheat flour directly from the canister into the measuring cup, which introduces excess dry matter and produces a dense, rubbery crumb. Whole wheat flour contains bran and germ that absorb liquids differently than refined white flour, requiring precise hydration management when fats are eliminated entirely. Using a combination of thick Greek yogurt and unsweetened applesauce replaces the traditional oil or butter while maintaining internal steam needed for a light texture.
Managing Moisture and Density
When mixing the batter, incorporate the wet ingredients into the dry components using a spatula just until the flour disappears. Overmixing develops gluten networks that ruin the tenderness of low-fat baked goods. Fill the muffin cups nearly to the top because this batter lacks the chemical spreading power of traditional high-fat recipes. Bake at 350 degrees Fahrenheit for 15 to 20 minutes, removing the pan immediately when a wooden toothpick inserted into the center emerges clean.
- Store leftovers in an airtight container at room temperature for up to two days to maintain softness.
- Shred the carrots on the fine holes of a box grater so they distribute evenly without sinking.
- Measure the applesauce and yogurt combination carefully to reach precisely 1 1/2 cups total volume.
