Sugar free carrot cake cupcakes with vanilla frosting

this is a payed collaboration with SteviaSweet 

Lately, I’ve discovered how much fun it is to make cupcakes. Or, should I say re-discovered. Cupcakes was a super trendy thing around 2008 or so, at least in Sweden, and like everyone else I made them and decorated them with sprinkles. I was about 15 years old at that time and I loved pastel colors and floral patterns. That was before I realized that my favorite color was black and that I in fact hated anything that came with a pattern or lots of different colors. Strange, huh? 

I haven’t made cupcakes in years. I’ve made muffins from time to time, but not with frosting. I remember that I really liked making cupcakes back in the days (wow, I sound old, don’t I?), so I don’t really know why I stopped making them. Sometime during 2019 I decided to make cupcakes again and I quickly remembered how much fun it is. And simple! 

Since traditional cupcakes can be almost too sweet to my taste, I wanted to make sugar-free cupcakes and I for that I used SteviaSweet (a product called ”Lättströ” in Swedish). I used it both for the frosting and the muffins and the cupcakes turned out great! I shared the recipe on Instagram the other day, but I wanted to share it here as well, and in English. Enjoy!


Carrot cake muffins with vanilla frosting

12 cupcakes


1 dl | 100 ml SteviaSweet (Lättströ) 
3 tbsp aquafaba 
3/4 dl | 75 ml rapeseed oil
1 1/2 dl | 150 ml plant milk of your choice
3 dl | 300 ml all-purpose flour
2 tbsp potato starch
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cardamom
pinch of pure vanilla bean powder
one small carrot, shredded


150 g vegan cream cheese, room tempered
100 g vegan margarine, room tempered
2 tbsp SteviaSweet (Lättströ)
pinch of pure vanilla powder
pinch of ground cardamom


  1. Preheat the oven to 175°C. 
  2. Beat SteviaSweet and aquafaba until fluffy and white. 
  3. Combine rapeseed oil and plant milk and add to the aquafaba mix.
  4. In a baking bowl, combine all the dry ingredients and add them to the aquafaba batter. Stir until smooth. 
  5. Add the shredded carrots and stir until everything is well combined. 
  6. Place 12 cupcake liners on a baking sheet or a muffin tin. 
  7. Evenly divide the batter between the liners. 
  8. Bake in the middle of the oven for about 15 minutes. 
  9. Let cool completely. 
  10. Fill a piping bag with frosting and pipe it on top of the muffins (use any tip you like). 
  11. Serve immediately. You can store leftover cupcakes in the fridge for a few days. 

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