These healthy carrot cake cupcakes with Greek yogurt cream cheese frosting are moist and flavorful. Ingredients include healthier substitutions like Greek yogurt, whole wheat flour, applesauce and pure maple syrup. Top them off with velvety Greek yogurt cream cheese frosting.
When it comes to dessert my go-to is a gooey chocolate chip cookie or fudgy brownie. I never really enjoyed cake, with the exception being funfetti. (Who doesn’t love funfetti!? I even had a funfetti wedding cake). The only other cake I fell in love with was carrot cake. My friend gave me an amazing carrot cake recipe, and it was the first I had seen which didn’t include nuts, and raisins, and was topped with a delicious cream cheese frosting.
With Easter around the corner I wanted to try to create a healthier version of this recipe. After researching basic cupcakes, and testing out six different recipes, all with various substitutions, I created these Healthy Carrot Cake Cupcakes with a Greek yogurt cream cheese frosting. They are soft, delicious, and indulgent! In comparison to traditional recipes they are also lighter in calories, fat, and sugar. Yet they’re so satisfying you won’t miss those extra calories.
My food philosophy is that all foods can and should fit into a healthy diet when consumed in moderation. It is unrealistic to cut out sweets completely. Similarly, restricting yourself from foods and treats you enjoy leads to extreme cravings. A more effective approach is to satisfy these cravings in controlled portions. Enjoy a chocolate donut or cup of ice-cream, but savor and appreciate every bite. Limit yourself to once or twice a week. This will ensure you stay satisfied without derailing a healthy diet.
While I fully support anyone who wants to bake a traditional carrot cake, I wanted to make a lighter version (in terms of calories, fat and sugar) to demonstrate that you can play with ingredients in baking and incorporate healthy swaps without sacrificing taste. This is incredibly important for people who have to watch their sugar intake, or are trying to lose weight. I don’t want to limit what people eat, and enjoy giving them options to stabilize their diet while considering health concerns.
Dessert can and should be a part of a healthy diet. Treat yourself to something you really look forward to, but consider how often you eat it, and look for healthy substitutes when appropriate.
These carrot cake cupcakes are healthier and packed with more nutrients than regular cupcakes. A carrot cake cupcake (made with white flour, oil, and sugar) can clock in at around 250-350 calories depending upon the size. They also have upwards of 25-40g of sugar. On the other hand, this recipe has 146 calories and 14g of sugar per cupcake (calculated with the frosting!). They have just the right amount of sweetness from the cream cheese frosting to indulge any sweet tooth.
Here I swapped the white flour for whole wheat flour. Whole wheat flour is nutrient dense compared to white flour. It is rich in B vitamins, folate, iron, protein, calcium and fiber. I substituted unsweetened applesauce for the oil. Applesauce gives baked goods a nice texture without having to use oil/butter, which reduces the unhealthy kind of fat. Greek yogurt will provide some fat to give them more tenderness and moisture with the addition of protein. The cupcakes are lightly sweetened with pure maple syrup. Maple syrup is sweeter than sugar, which means you can use less. It also adds an earthy sweetness to these cupcakes.
You can’t have carrot cake cupcakes without cream cheese frosting. The icing is creamy and smooth. I made the frosting healthier by adding Greek yogurt and reducing the amount of confectioner’s sugar. I love traditional cream cheese frosting but this recipe is amazing because it has a lot less sugar and adds protein.
Although I am not a fan of raisins, pecans or walnuts in my carrot cake, feel free to add them in the batter. Store the carrot cake cupcakes in an airtight container and refrigerate (even if some are not frosted). This is important because the Greek yogurt inside the cupcakes will go bad if left out. Chill before serving.
Try this healthy carrot cake cupcake recipe this Easter or anytime of the year! Also, check out my Healthy Banana Oat Pancakes, which would be perfect for brunch!
Whole Wheat Carrot Cake Cupcakes with Greek Yogurt Cream Cheese Frosting
Ingredients
Ingredients:
Dry
- 1 1/2 Cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- ¼ tsp of salt
- 1 ½ tsp cinnamon
Wet
- 1/2 Cup Greek yogurt
- 2/3 Cup unsweetened applesauce
- 1/2 Cup pure maple syrup
- 2 egg
- 2 tsp vanilla extract
- 1 1/2 Cup carrots grated (use a food processor or hand grater)
Cream Cheese Frosting:
- 1/2 Cup Greek Yogurt (2%, 0% or your preference)
- 6 oz cream cheese reduced fat, brought to room temperature
- 1/2 Cup powdered confectioners’ sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350*F. Line muffin tin with paper liners and spray with non-stick cooking spray. (if using more than one cupcake tray, be sure to fill any empty muffin tins with water, about ¼ full)
- In a medium bowl mix all the dry ingredients and set aside.
- In a large bowl whisk the Greek yogurt, applesauce, and maple syrup until well combined. Add the egg and vanilla and continue whisking until combined.
- Add the dry ingredients and grated carrots to the wet ingredient bowl. Whisk until just combined, being careful not to over mix. With an ice cream scoop or spoon, divide the batter among the muffin cups, filling each muffin cup 3/4 full. Bake for 20-23 minutes until toothpick inserted comes out clean and top 'gives back' when touched.
- Remove pan from oven and let muffins cool for two minutes. Transfer to a wire rack to cool completely. Be sure to cool completely before frosting.
- While cupcakes are cooling prepare the frosting. Place all ingredients into a bowl. Using an electric mixer or stand mixer, beat until well combined and fluffy. (Taste, can always add more powdered sugar if you like it more sweet. Or if it is too thick you can thin with a splash of orange juice.)
- Frost cupcakes! You will have a little extra frosting leftover depending upon how much icing you put on each. Store in an airtight container in the refrigerator.
Nutrition Facts
(per 1 cupcake + frosting):
146 Calories, 4 g fat, 5 g protein, 25 g total carbohydrate, 2 g Fiber, 9 g sugar
Note* cupcake nutrition facts was calculated estimating 15 cupcakes frosted generously. Nutrition facts will be slightly different based on amount of frosting you put on each cupcake. *This recipe will make about 14 cupcakes. Therefore, you may have to make them in two batches if you only have one muffin pan.What’s is your favorite go-to dessert? Do you have any healthy substitutes you have tried in baked goods? I would love to hear in the comments!
Save this recipe for later!
NEVER MISS A RECIPE! Sign up for free recipes delivered straight to your inbox! Sign up below
