Weight Watchers Cupcakes – BEST WW Recipe – Carrot Cake Cupcakes – Cream Cheese Frosting Treat – Dessert – Snack with Smart Points

Weight Watchers Cupcakes – WW Recipe

Bake up the BEST Weight Watchers cupcakes! Moist and flavorful Weight
Watchers carrot cake cupcakes with the BEST cream cheese frosting! These moist
Weight Watchers cupcakes have just the right amount of spice and freshly grated carrots that
everyone loves. Topped with the fluffiest cream cheese frosting that is heavenly.
AMAZING Weight Watchers diet friendly carrot cake muffins that are perfectly moist and
irresistible – everyone will be coming back for more. These cupcakes are gluten free
These were made to be regular size cupcakes but if you want to lower your Weight
Watchers points you can make them into Weight Watchers carrot cake bites!
These make a great Weight Watchers dessert, treat or Weight Watchers snack – you can even
have them for breakfast if you want! Great for parties and Holidays (Easter, Christmas, birthdays).
This is a quick and easy homemade carrot cake Weight Watchers cupcake recipe. If you are looking
for a delicious, tasty, and moist cupcake for a Weight Watchers diet then try this one out.
With a few Weight Watchers ingredients you can make these amazing skinny carrot
cake cupcakes with cream cheese frosting. The whole family will love these muffins
including kids. These are the BEST cupcakes idea Learn how to make  these
Weight Watchers cupcakes!
Check out this simple Weight Watchers recipe for the BEST Weight Watchers cupcakes.
  

📌 Don’t for get to Pin this Weight Watchers recipe on Pinterest 📌 

Preheat the oven to 375 F and spray muffin tins with oil if not using cupcake wrappers
In a medium mixing bowl whisk dry ingredients – coconut flour, shredded carrots,
cinnamon, nutmeg ground cloves, stevia extract, baking powder and the pinch of
salt- until all the ingredients are fully incorporated, leave aside.

In a separate medium bowl with an electric mixer, whisk wet ingredients –
eggs, unsweetened almond milk, butter, and vanilla extract– for about 1 minute.

Add the dry ingredients to the wet mix, continue whisking for another
2- 3 minutes.

Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.

Bake for 30 minutes, insert toothpick in the center of one cupcake to make
sure cupcakes are done (they are done if the toothpick comes out clean).
Remove from the oven, carefully take them out of the muffin tins, place them
on a cooling rack and let them cool off for at least 10 minutes.

See how to make the homemade cream cheese frosting ⬇️

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Weight Watchers Carrot Cake Cupcakes
Ingredients

• I Can’t Believe It’s Not Butter Spray 
• 60 grams of coconut flour
• 1 1/2 Cups shredded carrots
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• 1 tsp stevia extract powder
• 1 tsp baking powder
• Pinch of salt
• 4 large eggs
• ¼ cup unsweetened almond milk
• ½ cup I Can’t Believe It’s Not Butter, melted
• 1 tsp vanilla extract

Ingredients Cream Cheese Frosting

• 8 oz fat free cream cheese, softened
• 1 tablespoon I Can’t Believe It’s Not Butter, melted
• ⅓ cup of powdered stevia or swerve confectioners
• 1 teaspoon of vanilla

Instructions

Instructions Cupcakes

1. Preheat the oven to 375 F and spray muffin tins with oil if not using cupcake wrappers
2. In a medium mixing bowl whisk dry ingredients – coconut flour, shredded carrots, cinnamon, nutmeg ground cloves, stevia extract, baking powder and the pinch of salt- until all the ingredients are fully incorporated, leave aside.
3. In a separate medium bowl with an electric mixer, whisk wet ingredients – eggs, unsweetened almond milk, butter, and vanilla extract– for about 1 minute.
4. Add the dry ingredients to the wet mix, continue whisking for another 2- 3 minutes.
5. Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
6. Bake for 30 minutes, insert toothpick in the center of one cupcake to make sure cupcakes are done (they are done if the toothpick comes out clean).
7. Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 10 minutes.

Instructions Frosting

1. While cupcakes are cooling off in a clean bowl add the softened cream cheese and butter and whisk with the electric mixer for about two minutes until creamy and soft.
2. Slowly add the confectioners swerve, continue whisking for another 3-4 minutes or until you have a constitute mixture. The frosting should be creamy but firm.
3. Once you achieve the desired consistency, fill a piping bag with the frosting.
4. Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
5. Storage the cupcakes for in a container with a lid.

Recipe Notes
Servings: 9 cupcakes
Serving size: 1 cupcake
Prep time: 5 minutes
Cook time: 30 minutes

9 Cupcakes w/frosting is 4 Weight Watchers points – If you make mini cupcakes 18 cupcakes = 2 Weight Watchers points

Weight Watchers Cupcakes – WW Recipe