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. Source: EatingWell.com, March 2018

Hilary Meyer
Advertisement

Ingredients

Cake
Frosting

Directions

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

    Advertisement
  • 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.

Tips

To make ahead: Refrigerate the cupcakes for up to 2 days.

Nutrition Facts

238 calories; 11.8 g total fat; 3.6 g saturated fat; 30 mg cholesterol; 240 mg sodium. 111 mg potassium; 28.9 g carbohydrates; 1.9 g fiber; 20 g sugar; 4.7 g protein; 1737 IU vitamin a iu; 2 mg vitamin c; 10 mcg folate; 43 mg calcium; 11 mg magnesium; 16 g added sugar;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/11/2019
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