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.

Hilary Meyer
Source:, March 2018


Recipe Summary

45 mins
2 hrs
Nutrition Profile:




Instructions Checklist
  • To prepare cupcakes: Preheat oven to 325 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

  • Drain pineapple in a sieve set over a bowl, pressing on the solids. (Discard the juice or save for another use.)

  • 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.

  • 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.

  • 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 Facts

238 calories; protein 4.7g 9% DV; carbohydrates 28.9g 9% DV; exchange other carbs 2; dietary fiber 1.9g 8% DV; sugars 20.1g; fat 11.8g 18% DV; saturated fat 3.6g 18% DV; cholesterol 30.1mg 10% DV; vitamin a iu 1736.7IU 35% DV; vitamin c 2.2mg 4% DV; folate 10.2mcg 3% DV; calcium 42.5mg 4% DV; iron 0.3mg 2% DV; magnesium 11.3mg 4% DV; potassium 110.8mg 3% DV; sodium 240.3mg 10% DV; thiaminmg 4% DV; added sugar 16g.

Reviews (1)

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Rating: 4 stars
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. Read More