Carrot Cake Cupcakes

For all my carrot cake lovers, here is a healthy + fun twist on the beloved dessert. These cupcakes are naturally sweet with a delicious greek yogurt and cream cheese icing. They're perfect for an Easter dessert or a spring time snack!
Prep Time 10 mins
Cook Time 22 mins
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 12 cupcakes


Cupcake Ingredients

  • 1 cup plain greek yogurt
  • 1/3 cup olive oil extra virgin
  • 2/3 cup maple syrup
  • 1/2 cup almond milk
  • 1 tbsp vanilla extract
  • 2 cups whole wheat flour
  • 1 tbsp cinnamon
  • 3 tsp baking sode
  • 1/2 tsp sea salt
  • 1 cup walnuts chopped
  • 1/2 cup coconut flakes
  • 2 cups shredded carrot


  • 4 oz low fat cream cheese
  • 1/2 cup plain greek yogurt
  • 1/4 cup maple syrup


  • Preheat oven at 350 and combine all wet ingredients together and whisk. Set aside.
  • In another large bowl mix together all dry ingredients 
  • Add dry ingredients to bowl with wet - stir gently until combine (don’t over mix)
  • Add carrots, walnuts and coconut flakes; stir gently until combined.
  • Line muffin tins and fill with better 3/4 full. Bake for 19-22 minutes or until toothpick come out clean. 
  • Remove from oven and let cool completely before adding icing. Combine all ingredients for icing and mix well - when cooled spread icing on each cupcake and top with toppings of your choice!
Keyword carrot, cupcake, easter, muffin mix, spring