Carrot Cake Protein Cupcakes – Soft, Moist, Sugar Free!

Just unbelievable Carrot Cake Protein Cupcakes topped with Protein Cream Cheese Frosting! Healthy carrot cake cupcakes use protein powder for sweetener, have very little oil and are a great low calorie, sugar free, low fat and high protein Easter dessert!

After the major success of my Carrot Cake Protein Loaf last year, I just had to go for a cupcake version this time. 

Probably the best carrot cake cupcakes out there with all the healthy ingredients and so low fat and sugar free and what not!

Plus, unbelievably soft and light and airy and addictive!

Ingredients for Carrot Cake Protein Cupcakes 

These carrot cake protein cupcakes are made with healthy ingredients, sweetened with protein powder, and topped with a protein cream cheese frosting. Here’s what you need for these healthy cupcakes:

• Vanilla Protein Powder needed for a high protein cupcake and also replaces the ‘sugar’.
  I used Vanilla Milkshake protein powder from HTLT Supps since it’s a whey-caesin and works best for baking.
• Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly low carb high protein carrot cake cupcake. I used a whey-caesin blend from Quest Nutrition
• Whole Wheat Pastry Flour
• Unsweetened Applesauce; as a replacement for most oil in other recipes
• Non-fat Greek Yogurt contributes to the oil-free part of these high protein low calorie protein cupcake since it adds the moisture, and also extra protein 
• Almond Milk or regular milk
• Sugar-free Maple Syrup for low calorie recipe with no sugar! I use the monk fruit maple syrup from Lakanto (code HAYLSKITCHEN gets you a discount)
• An Egg
• A bit of Melted Coconut Oil
• Spices – feel free to make  your own using a blend of ground cinnamon, nutmeg and ginger
• Baking Soda

• And of course Shredded Carrots!

For the Protein Cream Cheese Frosting:

• Reduced Fat Cream Cheese, which might also be called Neufchâtel, for a low fat and low calorie recipe
• More Vanilla Protein Powder: HTLT Supps Vanilla flavor again
• Non-fat Plain Greek Yogurt
• Almond Milk or your milk of choice

Tips for the perfect Carrot Cake Protein Powder Cupcakes Recipe

While this protein powder carrot cake cupcake recipe is easy, there are a few things to keep in mind:

• Use freshly grated carrots since they work best in baking and have right amount of moisture. Nor packaged pre-shredded ones.

• Grease the cupcake liners if they aren’t silicon.
  This will allow the protein powder cupcakes to come off easily.

• Use room temperature applesauce, yogurt, milk and egg;
  This is so the wet ingredients and dry ingredients can mix well and does not harden the oil.
  Microwave a few seconds if the oil does harden

• Use melted Coconit Oil so that it mixes well into the healthy carrot cupcake batter.

• Don’t over-mix the batter!
  If you over-mix it, the protein powder – will make it tough, dense and gummy.

• Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have sugar free protein cupcakes.

• Let stuffed cupcakes cool completely before adding the frosting, or the frosting will melt away.

• Use softened cream cheese for the frosting so it mixes well with the rest of the ingredients.

How to Store Protein Carrot Cupcakes

These protein carrot cupcakes recipe is a good meal prep breakfast, post-workout treat, snack or dessert and can be stored on the counter, in the fridge or freezer too.

Place protein powder carrot cupcakes in an airtight container and you can keep them on the countertop for 2-3 hours, fridge for 5 days or freezer for 2-3 months.

To defrost frozen carrot cupcakes, leave them on the countertop or place them in the fridge overnight. I would not recommend using the microwave.

Alternatives for Healthy Carrot Cake Cupcakes

I made these healthy carrot cake cupcakes low fat, low calorie and sugar free with the set of ingredients above, but here’s some options to try. I haven’t given them all a go yet, so I can’t say how they all would work.

• Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight not cups.
• Unflavored Protein Powder: More flour, and reduce milk to about 6 tablespoons
• Greek Yogurt: Coconut Yogurt
• Almond Milk: Any other milk 
• Applesauce: Mashed Banana or Pumpkin Puree
• Melted Coconut Oil: Melted Butter
• Sugar-free Maple Syrup: Regular maple syrup, or honey

Some Unique Cupcake Recipes with Protein Powder

• Maple Bacon Protein Cupcakes
• Stuffed Protein Cupcakes!
• Dirt Pudding Protein Cupcakes
• Protein Apple Cupcakes with Protein Peanut Butter Frosting
• Mini Chocolate Protein Cakes
• Peanut Butter Protein Cupcakes – Like Tagalong Cookies

More Fresh Carrot Cake Baking Recipes

• Carrot Cake Protein Scones
• Best Protein Carrot Cake Loaf
• Healthy Protein Carrot Cake
• Protein Carrot Cake Cheesecake
• Carrot Cake Protein Blondies

Carrot Cake Protein Cupcakes

5 from 7 votes

Print recipe Pin Recipe

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 12 cupcakes

Calories: 116kcal

Course: Dessert

Cuisine: American, Easter

Just unbelievable Carrot Cake Protein Cupcakes topped with Protein Cream Cheese Frosting! Healthy carrot cake cupcakes use protein powder for sweetener, have very little oil and are a great low calorie, sugar free, low fat and high protein Easter dessert!

Ingredients

• 1 cup Whole Wheat Pastry Flour, 120g
• ½ cup Unflavored Protein Powder, Whey-caesin, 45g (see post for sub)
• ½ cup Vanilla Protein Powder, Whey-caesin, about 45g
• 1 tsp Cinnamon
• ½ tsp Ginger Powder
• ¼ tsp Nutmeg
• 1 tsp Baking Soda
• ¾ cup Unsweetened Applesauce, 180g
• ½ cup Unsweetened Almond Milk, 120ml
• ¼ cup Non-fat Greek Yogurt, about 56g, Room temperature
• 2 Tbsp Maple Syrup, Sugar-free recommended below
• 1 Tbsp Melted Coconut Oil, 14g
• 1 Egg, Room Temperature
• 1⅔ cup Grated Carrots, 197g, from 3 medium

Protein Cream Cheese Frosting:

• 4½ Tbsp Reduced Fat Cream Cheese, Softened, 63g
• 3 Tbsp Non-fat Plain Greek Yogurt, 42g
• 3 Tbsp Almond Milk, 45ml
• 3 Tbsp Vanilla Protein Powder, Whey-caesin, 17g

Optional Toppings:

• Crushed Pecans/Walnuts

Instructions

• Preheat oven to 350°F, line 12 cups of a muffin pan with cupcake lines, and lightly spray insides with cooking spray (or use non-stick pan).
• In medium bowl combine whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger, nutmeg and baking soda.
• In a large bowl, whisk together applesauce, almond milk, Greek yogurt, maple syrup, coconut oil and egg.
• Add dry mix to wet, and gently fold until just combined.
• Add grated carrots (and any mix-ins) and fold to combine.

  DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the cake dense.
• Divide batter among cupcake cavities filling ¾ way to the top.

  Smoothen tops with back of spoon or small spatula.
• Bake for 18-20 minutes. A toothpick inserted into center comes out dry.
• Cool for 10 minutes, then remove from pan.

  Transfer to a wire rack to cool completely, about 15 minutes.

Protein Cream Cheese Frosting:

• In a small bowl whisk together softened cream cheese, Greek yogurt, almond milk and protein powder until smooth.
• Scoop out and spread frosting on top of cupcakes, top with crushed pecans or walnuts.

Notes

• Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
• Nutrition value is calculated using products recommended below.
• See post for alternate ingredients, tips and storage options.

Product Recommendations:

• HTLT Supps Whey-Casein Protein Powder
• Quest Nutrition Multi-purpose Mix (Unflavored) Protein Powder
• Quest Nutrition Vanilla Milkshake Protein Powder
• Lakanto Maple Flavored Syrup
  • Use code HAYLSKITCHEN for 15% off your order

Nutrition:

• Servings: 12 cupcakes | Serving size: 1
• Calories: 116kcal
• Fat: 3.2g | Saturated fat: 1.8g
• Carbohydrates: 12.9g | Fiber: 2.7g | Sugar: 2.5g
• Protein: 10.2g