Description
These Healthier Carrot Cake Cupcakes are the best sweet treat! They’re full of warm cinnamon spice, perfectly fluffy & moist, and topped with a delicious lightened up cream cheese frosting. These healthy cupcakes are made with several swaps like applesauce, coconut sugar, and whole wheat pastry flour … but are still deliciously indulgent. I guarantee that the whole family will love, just like mine did!
Ingredients
Scale
Cupcakes
- 1/2 cup coconut sugar
- 1/4 cup butter, melted
- 2 eggs
- 1 cup grated carrots
- 2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 cup whole wheat pastry flour
- 1/4 cup applesauce
- 2 tsp baking powder
Cream Cheese Frosting
- 1/4 cup butter, softened
- 1/3 cup cream cheese
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup
Instructions
- Set your oven to 350 degrees.
- Use a hand mixer to combine the melted butter and coconut sugar. You can also use a whisk if you do not have a hand mixer.
- Then add in the eggs and mix again.
- Stir in the carrots, cinnamon, vanilla extract, and applesauce.
- Then fold in the whole wheat pastry flour and baking powder until smooth.
- Scoop the batter into a lined or greased muffin tin. The batter should make 8 or 9 medium sized cupcakes.
- Bake for 17-20 minutes.
- While the cupcakes are baking make the frosting. Using a hand mixer combine the softened butter, cream cheese, maple syrup, and vanilla extract. If you don’t have a hand mixer, you could simply use a spoon to combine.
- Remove the cupcakes from the oven and let cool.
- Once the cupcakes have cooled, add a spoonful of the frosting to each cupcake and spread. Top with extra shredded carrot, coconut sugar, and cinnamon.
- Enjoy!
Keywords: carrot cake, carrot cake cupcakes, healthy carrot cake, healthy carrot cake cupcakes, cupcakes, healthy cupcakes, cream cheese frosting, healthy cream cheese frosting, healthy dessert, dessert, easter dessert