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Healthier Carrot Cake Cupcakes

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

  1. Set your oven to 350 degrees.
  2. 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.
  3. Then add in the eggs and mix again.
  4. Stir in the carrots, cinnamon, vanilla extract, and applesauce.
  5. Then fold in the whole wheat pastry flour and baking powder until smooth.
  6. Scoop the batter into a lined or greased muffin tin. The batter should make 8 or 9 medium sized cupcakes.
  7. Bake for 17-20 minutes.
  8. 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.
  9. Remove the cupcakes from the oven and let cool.
  10. 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.
  11. Enjoy!

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