Description
So much healthier than traditional carrot cake, this light version of Carrot Cake Cupcakes are flavorful, moist, and always a hit!
Ingredients
Units
Scale
For the Cupcakes
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 2 eggs
- 2/3 cups unsweetened applesauce
- 1/3 cup maple syrup
- 2 teaspoon pure vanilla extract
- 1/4 cup crushed pineapple, drained
- 2 cups shredded carrots
For the Frosting
- 8 ounces organic cream cheese
- 4 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Line muffin tins with paper liners and spray with non-stick cooking spray or use silicone muffin molds *
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a separate bowl, whisk together the eggs, applesauce, maple syrup, and vanilla. Stir in the pineapple and carrots.
- Combine the wet and the dry ingredients and stir until mixture is smooth.
- Spoon approximately 1/3 cup of the batter into each muffin liner. Bake for 22-25 minutes, until a toothpick comes out clean. Allow to cool on a rack before frosting.
- While cupcakes are cooling, prepare the frosting: In a medium bowl, beat together the cream cheese, maple syrup, vanilla and cinnamon until smooth and whipped.
- Frost your cupcakes once they are completely cooled. To frost your cupcakes, you can make them pretty by creating a make-shift pastry bag. Just snip the end of a plastic sandwich bag, put the frosting inside, and squeeze it out onto the cupcake. Easy! Enjoy!
Notes
*affiliate link
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 193
- Sugar: 13.4 grams
- Fat: 7.8 grams
- Carbohydrates: 27.8 grams
- Protein: 4.5 grams