Makes 36 servingsCalories 70 Prep Time 20 minutesTotal Time 45 minutesMade with Splenda® Stevia Sweetener
Ingredients
For the cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
4 large eggs
1 ½ cups Splenda® Stevia Sweetener Jar
¼ cup sour cream
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup chopped pecans
For the maple frosting:
1 cup reduced fat frozen whipped topping, thawed
2 ounces light cream cheese
4 teaspoons 2% reduced fat milk
¼ teaspoon maple extract
½ teaspoon Splenda® Stevia Liquid Sweetener
6 teaspoons cornstarch
Nutrition Info Per Serving
Serving Size: 1 mini cake
Calories
70
Total Fat
3.5g
Saturated Fat
0.5g
Cholesterol
25mg
Sodium
100mg
Total Carbs
14g
Dietary Fiber
1g
Sugars
1g
Protein
2g
Instructions
To make the cupcakes:
Preheat oven to 325°F. Grease three (12-cup) mini muffin pans.
In a bowl, combine flour, baking powder, baking soda, cinnamon, salt, and ground cloves.
In another bowl, combine eggs and Splenda Stevia Sweetener; whisk until thoroughly combined.
Add sour cream, applesauce, and vanilla extract; mix until combined.
Slowly add dry ingredients one-third at a time, mixing to combine with each addition. Fold in carrots and pecans.
Pour into prepared muffin pans and bake for 10–15 minutes or until wooden pick inserted into cupcakes comes out clean. Cool cupcakes in pans slightly, then remove to a wire rack and cool completely.
To make the maple frosting:
In a bowl using an electric mixer, combining all ingredients and whip until smooth.
