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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


Recipe Summary

2 hrs
45 mins

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

1 cupcake
238 calories; protein 4.7g; carbohydrates 28.9g; dietary fiber 1.9g; sugars 20.1g; fat 11.8g; saturated fat 3.6g; cholesterol 30.1mg; vitamin a iu 1736.7IU; vitamin c 2.2mg; folate 10.2mcg; calcium 42.5mg; iron 0.3mg; magnesium 11.3mg; potassium 110.8mg; sodium 240.3mg; added sugar 16g.

2 1/2 fat, 1 1/2 other carbohydrate, 1/2 starch, 1/2 vegetable