Yield:Description
A healthier version to a classic! These carrot cake cupcakes are moist, have tons of flavor and topped with the perfect low-carb cream cheese frosting!
Scale
Ingredients
Cupcakes:
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp sea salt
- 1 tbsp coconut oil, melted
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1/4 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/4 cup nonfat milk
- 2 cups grated carrots
- 1/2 cup raisins (optional)
Frosting
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup powdered erythritol (I used swerve)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees and line 12 muffin cups with paper cupcake liners (coated w/ nonstick spray)
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and sea salt. In a separate bowl, whisk together to cocount oil, egg and vanilla extract. Mix in the applesauce, then the maple syrup.
- Alternate between adding the flour mixture and the milk (begin and end w/ flour mixture) Stir just until incorporated. Fold in carrots and raisins.
- Divide the batter between the muffin cups. Bake for 23-25 minutes or until toothpick inserted into center comes out clean.
- Cool in pan for 5 minutes before transferring to wire rack to cool completely
For the icing:
- In a medium bowl, cream the butter and cream cheese together with mixer until fully combined.
- Add the sweetener and vanilla extract and beat slowly so the sweetener get blown into the air.
- Once sweetener is incorporated, beat on high for 2 minutes or until fluffy.
- Pipe or spread on top of the cooled cupcakes.
Notes
- For the flour I used Bob’s Red Mill Whole Wheat Pastry flour.
- You can swap plain nonfat Greek yogurt for the apple sauce.
- Honey or agave can be substituted in place of the maple syrup.