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Mini Carrot Cakes with Maple Frosting

Mini Carrot Cakes with Maple Frosting

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Makes 36 servings Calories 70 Prep Time 20 minutes Total Time 45 minutes Made with Splenda® Stevia Sweetener


To make the cupcakes:

  1. Preheat oven to 325°F. Grease three (12-cup) mini muffin pans.
  2. In a bowl, combine flour, baking powder, baking soda, cinnamon, salt, and ground cloves.
  3. In another bowl, combine eggs and Splenda Stevia Sweetener; whisk until thoroughly combined.
  4. Add sour cream, applesauce, and vanilla extract; mix until combined.
  5. Slowly add dry ingredients one-third at a time, mixing to combine with each addition. Fold in carrots and pecans.
  6. 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:

  1. In a bowl using an electric mixer, combining all ingredients and whip until smooth.
  2. Frost cooled cupcakes with maple frosting.

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
Added Sugars 0g
Protein 2g