Photo of Carrot Cupcakes Bites with Cream Cheese Frosting by WW

Carrot Cupcakes Bites with Cream Cheese Frosting

PersonalPoints™ per serving
Total Time
1 hr 7 min
25 min
12 min


Cooking spray

6 spray(s)

All-purpose flour

¾ cup(s)

Ground cinnamon

2½ tsp

Baking soda

1 tsp

Baking powder

½ tsp

Table salt

½ tsp

Minced ginger

¼ tsp

Lemon zest

¼ tsp, finely grated

Ground nutmeg


Unsweetened applesauce

¾ cup(s)

Uncooked carrot(s)

¾ cup(s), finely grated

Plain fat free Greek yogurt

½ cup(s)


1 large egg(s)

Unpacked light brown sugar


Vanilla extract

1 tsp

Low fat cream cheese

¼ cup(s), at room temperature

Fat free whipped topping

1 cup(s)

Powdered sugar (confectioner's)

2 tsp

Vanilla extract

½ tsp

Table salt

1 pinch(es)

Unsweetened shredded coconut

3 Tbsp, toasted


  1. Preheat oven to 350°F. Coat a 24-hole mini muffin pan with cooking spray.
  2. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, 1/2 tsp salt, ginger, lemon zest and nutmeg. In a large bowl, whisk together applesauce, carrot, yogurt, egg, brown sugar and 1 tsp vanilla extract. Add dry ingredients to wet; stir just to combine.
  3. Evenly divide batter (about 2 rounded Tbsp) among prepared muffin cups; bake until cooked through and a toothpick inserted in center of a muffin comes out clean, about 12-14 minutes. Let cool in pan, about 30 minutes.
  4. Meanwhile, whisk together cream cheese, whipped topping, powdered sugar, 1/2 tsp vanilla extract and pinch salt.
  5. Spoon 2 tsp topping mixture onto each cooled cupcake; sprinkle evenly with coconut.
  6. Serving size: 1 frosted cupcake