Classic Carrot Cake Cupcakes
Yields: 12 cupcakes
These are a healthier version of classic carrot cake! They’re still just as moist and full of warm spices, but they’re a little nicer to your waistline. The cupcakes are best if eaten the same day they’re frosted, but store any leftover frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
  • for the cupcakes
  • 1 ½ c (180g) whole wheat flour (measured correctly)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 tbsp (14g) coconut oil, melted
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ¼ c (60g) plain nonfat Greek yogurt
  • ½ c (120mL) maple syrup
  • ¼ c (60mL) nonfat milk
  • 2 c (210g) grated carrots (about 4 medium, peeled first)
  • for the frosting
  • 1 c (240g) plain nonfat Greek yogurt
  • 1 (8oz) block fat-free cream cheese
  • 2 servings (14g) fat-free, sugar-free instant cheesecake pudding mix
  • ¼ c (6g) granulated sucralose (or other sweetener, to taste)
  1. Preheat the oven to 350°F, and line 12 muffin cups with paper cupcake liners. Generously coat with nonstick cooking spray.
  2. To prepare the cupcakes, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla extract. Mix in the yogurt, stirring until no large lumps remain. Mix in the maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the carrots.
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  4. While the cupcakes bake, prepare the frosting. In a large bowl, beat the yogurt, cream cheese, pudding mix, and sucralose with an electric mixer on low speed for 2 minutes, or until thick. Chill for at least 2 hours before piping on top of the cooled cupcakes. (If chilling longer, cover the top of the bowl with plastic wrap or foil.)
Notes: For a clean-eating frosting, use this recipe of mine.

White whole wheat flour, whole wheat pastry flour, and all-purpose flour will all work.

Honey or agave may be substituted in place of the maple syrup.

Unfrosted cupcakes will stay fresh if stored in an airtight container on the counter for up to 2 days. The frosting will stay fresh if stored in an airtight container in the refrigerator for up to 5 days.

{clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at