Easy Carrot Cake Cupcakes

Easy Carrot Cake Cupcakes

1 Review
From: EatingWell.com, March 2018

These moist and delicious cupcakes take on a hint of the tropics thanks to pineapple and coconut. Traditional cream cheese frosting is usually made with regular cream cheese and butter. This version is lightened up by substituting a combination of reduced-fat cream cheese and low-fat Greek yogurt.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Cake
  • 1 cup canned crushed pineapple
  • 1 cup whole-wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ¾ cup granulated sugar
  • ½ cup buttermilk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • ¼ cup chopped toasted walnuts
  • 2 tablespoons unsweetened flaked coconut
  • Frosting
  • 8 ounces reduced-fat cream cheese, softened
  • ¼ cup low-fat plain Greek yogurt
  • ⅓ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened flaked coconut (optional)


  • Prep

  • Ready In

  1. To prepare cupcakes: Preheat oven to 325°F. Line 12 ( ½-cup) muffin cups with paper liners.
  2. Drain pineapple in a sieve set over a bowl, pressing on the solids. (Discard the juice or save for another use.)
  3. Whisk flour, cinnamon, baking soda and salt in a medium bowl. Whisk egg, granulated sugar, buttermilk, oil and 1 teaspoon vanilla in a large bowl until blended. Stir in carrots, walnuts, 2 tablespoons coconut and the drained pineapple. Add the dry ingredients and mix with a rubber spatula just until blended. Divide the batter among the prepared muffin cups.
  4. Bake the cupcakes until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool completely.
  5. To prepare frosting and finish cupcakes: Beat cream cheese, yogurt, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting on the cooled cupcakes (use a scant 2 tablespoons each) and garnish with coconut, if desired.
  • To make ahead: Refrigerate the cupcakes for up to 2 days.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 238 calories; 12 g fat(4 g sat); 2 g fiber; 29 g carbohydrates; 5 g protein; 10 mcg folate; 30 mg cholesterol; 20 g sugars; 16 g added sugars; 1,737 IU vitamin A; 2 mg vitamin C; 43 mg calcium; 0 mg iron; 240 mg sodium; 111 mg potassium
  • Nutrition Bonus: Vitamin A (35% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ fat, 1½ other carbohydrate, ½ starch, ½ vegetable

Reviews 1

June 11, 2019
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By: Diana Hutzul
I wanted a carrot without a lot of added sugar. I experimented by using 1/8 coconut sugar ( didn’t have more) 1/8 cup monk sugar and around 1/2 cup of unsweetened apple sauce. I did this as a bundt cake instead of cupcakes and was very satisfied with the results. Definitely will do this again. I might add just a touch more cinnamon.
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