Skinny Carrot Cake Cupcakes

I literally made these over a month and  a half ago. I've just been to absolute worst with updating this. School and life is just very tumultuous currently. Well that and I'm just being lazy.

Anyways.

I LOVE carrot cake. But normally made carrot cake is a caloric bomb, and I want it everyday. So I came up with a nice substitute. It does use a sugar-sugar substitute blend, and if youre not about that life, feel free to go for the real thing.

Skinny Carrot Cake Cupcakes

Ingredients

1.5 cups all purpose four
1/2 tsp baking soda
3/4 tsp salt

1/4 cup splenda sugar blend

2 tsp cinnamon

1/3 cup light butter, melted
2 tsp apple cider vinegar
2 tsp vanilla extract

1/2 cup unsweetened applesauce

1 cup carrots, shredded

Cream Cheese Frosting:

1/2 cup 1/3 less fat cream cheese, softened

1/2 cup plain nonfat greek yogurt

1-2 tbsp sugar blend

Directions

1. Preheat the oven to 350 and prep 9 cupcake liners
2. Mix the flour, baking soda, salt, cinnamon in a large bowl
3. Mix together the remaining cake ingredients
4. Add the wet ingredients into the dry
5. Pour into the cupcake liners about 1/2 way 
6. Bake for 20-25 minutes

For the Frosting:

1. Whip it all together until smooth, and refrigerate before icing

Nutritional Information (9 servings)

Calories 164, Total Fat 5g, Sodium 111mg, Carbohydrates 25g, Sugars 9g, Protein 4g