My granddaughters ate 3 of these carrot cake cupcakes and were asking for more. They were a hit and they don’t use refined and highly processed sugars.
Servings : 12 cupcakes
Ingredients
Cupcake Ingredients
- 1 1/2 cup 100% whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 Tbsp coconut oil melted
- 1 egg
- 2 tsp vanilla extract
- 1/4 cup whole milk
- 1/4 cup pure maple syrup
- 1/2 cup plain Greek yogurt
- 2 cups carrot finely grated
Frosting
- 1 cup ricotta cheese
- 2 Tbsp honey
- 2 tsp vanilla extract
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Instructions
- Line muffin tin with 12 cupcake liners and set oven to 350 degrees
- Combine 100% whole wheat flour baking powder, baking soda, cinnamon, nutmeg and salt.
- Whisk melted coconut oil, egg and vanilla.
- Add maple syrup and Greek yogurt.
- Combine dry mixture with wet mixture.
- Add milk.
- Fold in carrots.
- Bake for about 20-25 minutes.
Tried this recipe?Let us know how it was!
Comments (9)
I don’t see the quantities for the Greek yogurt and Maple syrup in the Ingredients list.
Thanks for catching that. I am going through and updating our blog with a new recipe card and will add the correct ingredients. Here they are for now: 1/4 cup maple syrup. 1/2 cup Greek yogurt.
I’ve loved all the 90/10 muffins that I’ve tried! I will try these next.
Making these this week
Making these this week for a dinner party
Still haven’t tried these yet.
What do you think about substituting pumpkin for carrots? Would I still use 2 cups?
Would you be using mashed pumpkin or like shredded pumpkin? I think it is a lot different. The carrot isn’t mashed like pumpkin in a can usually is.
I was thinking mashed so I imagine I’d have to make adjustments somewhere…..maybe substitute the pumpkin for the Greek yogurt & keep the carrots?
Cindy, I think I would just go find a pumpkin muffin recipe rather than trying to modify that much.