Irresistibly moist and fluffy, these delicious healthy cupcakes are made with carrots, applesauce and warming spices like cinnamon and nutmeg. They can be made with one bowl, prepped ahead and only take 25 minutes to prepare! Top them with my healthier cream cheese frosting for a delicious breakfast, snack or a secretly healthy treat that everyone will love.
With four kids in my house who all have a huge sweet tooth (the apple doesn’t fall far from the tree!), I am always trying out healthier versions of our favourite sweet recipes like this chocolate avocado mousse or chocolate sweet potato brownies. My kids’ bodies don’t cope well with loads of refined sugars and additives, but we still love to enjoy our favourite treats. With this recipe, you can literally have your cake and eat it too!
Traditional cupcake recipes can be loaded with butters, oils and lots of refined sugars. So, to make these cupcakes healthier, I used a little olive oil and some applesauce for moisture, plus a little maple syrup for natural sweetness.
If you are looking for a healthy cupcake recipe for a special lunchbox treat, or even special occasions like Easter or healthier birthday parties, then this is the recipe for you! They are soft, delicious and the spiced cinnamon flavour mixed with the tangy-sweet cream cheese frosting really takes them to another level.
These healthy carrot cake cupcakes can also be easily adapted to suit vegan and gluten free diets too! See the notes in the post below for some easy substitutions.
Ingredients you will need
Ingredient notes
- Whole wheat flour – white whole wheat (wholemeal) flour or unbleached flour have the same benefits as whole wheat flour, but is much lighter in taste and texture. And it also means that the flour is made entirely with whole grains. White flour can also be used, or a mix of white and wholemeal. Baker’s flour (wholemeal) is lighter and will make fluffier cupcakes. For gluten free cupcakes, try a plain (all purpose) gluten-free flour.
- Applesauce – applesauce is such a great ingredient! It naturally sweetens baking recipes and can also be used as an egg replacement if you need to be egg-free or vegan-friendly. Applesauce also provides extra moisture without having to use as much oil. You can use homemade, steamed and pureed apples, or unsweetened applesauce can be found in supermarkets and health food stores.
- Carrots – very finely grated carrots work best here. You need one firmly packed cup of grated carrot which requires about 1-2 large carrots. But if you feel like using a little more, 1 ½ cups will work too. For something a little different, try purple carrots instead of orange!
- Cream cheese – full-fat, reduced fat or fat-free are all suitable for this recipe, they just turn out creamier or less creamy depending on the fat content.
- Maple syrup – rather than using refined sugars, maple syrup is the sweetener of choice here. You can use a little less if you prefer. And in the cream cheese frosting, stevia or any other preferred natural sweetener can be used instead of maple syrup.
- Olive oil – replaces butter (olive oil contains more monounsaturated fat). Liquid coconut oil can also be used, if preferred.
Step by step photos
- Prepare ingredients. Grate the carrot and measure quantities.
- Mix the dry ingredients and the grated carrot together in a large mixing bowl.
- Add the remaining wet ingredients and stir until just combined.
4. Divide the mixture evenly into a greased or lined cupcake tray and bake for around 15 minutes, until cooked through.
5. When the cupcakes have cooled, make the cream cheese frosting and pipe or spread over the top.
Handy tips
- Try adding some of your favourite add-ins to the mixture before baking. Ingredients like finely chopped walnuts, shredded coconut and raisins all make tasty additions! You can also top the cream cheese frosting with some walnuts or blueberries.
- For vegan carrot cupcakes, you just need to make a couple of super simple swaps! Swap the egg for an extra ¼ cup applesauce or olive oil and use vegan cream cheese instead of regular cream cheese for the frosting.
- The mixture can also be adapted to make larger muffins or mini cupcakes. For whole wheat carrot muffins, use a larger muffin tray. The cooking time below is designed for 10 medium sized cupcakes and will vary for larger or smaller sizes.
- Make a double batch and keep some (unfrosted) in the freezer for a convenient snack.
- For keto cream cheese frosting, you can use stevia or other keto-approved sweeteners instead of maple syrup.
- Ensure that the cream cheese for the frosting is softened at room temperature before beating. Cold cream cheese will make the frosting lumpy.
FAQs
How do I store carrot cupcakes? Store these cupcakes in the fridge for up to 4-5 days. You can also freeze them for later! To freeze, allow them to cool completely after baking and place them into an airtight container and freeze for up to 3 months. They are best frozen without the frosting and freshly frosted when you are ready to enjoy them. To thaw, simply leave them at room temperature for around 30 minutes, or place them in the refrigerator overnight.
Related recipes
Are you craving more healthy cupcakes? Here are a few more favourite cupcake and muffin recipes;
- ABC (avocado, banana and carrot) muffins
- Banana muffins
- Sugar-free raspberry and chocolate chip cupcakes
- Double chocolate and zucchini muffins
For more lunchbox inspiration, tips and to share your own recipes and creations, head over to my Facebook Group; Healthy Lunchboxes Australia.
I hope you love these healthy cupcakes! If you make them, I’d love for you to leave a comment or rating and let me know how you enjoyed them. I really appreciate it! Andrea x
Healthy Cupcakes (Carrot with Cream Cheese Frosting)
Ingredients
For the carrot cupcakes
- 1 ½ cups plain white whole wheat flour or white flour
- 1 tsp baking powder
- 2 flat tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- pinch salt
- 1 cup finely grated carrot
- 1 egg for egg free cupcakes, use an extra ¼ cup of applesauce instead
- ⅓ cup applesauce
- 2 tsp vanilla vanilla bean paste or essence
- ¼ cup olive oil
- ⅓ cup crushed pineapple leave a little juice in the pineapple
- ½ cup maple syrup
For the healthy cream cheese frosting
- 1 cup cream cheese 250 grams. Use regular or light cream cheese, softened at room temperature.
- 2 tbsp lemon juice
- 1 tsp vanilla
- maple syrup to taste approx ¼ cup
Instructions
For the cupcakes
- Pre-heat oven to 180 °C. Line a cupcake tray (10-12 holes) with patty cases, or coat with a light oil spray. **You can also make mini or larger muffins, but the cooking times will vary.
- Mix all of the dry ingredients in a bowl (flour, baking powder, spices, salt) together with the grated carrot.
- Add the remaining wet ingredients and stir until just combined. Evenly divide the mixture into the prepared cupcake tray and bake for around 15 minutes, or until the cupcakes are completely cooked through. Transfer to a wire rack to cool completely.
For the cream cheese frosting
- Combine all of the frosting ingredients into a bowl and beat with an electric mixer until smooth and combined.
- Pipe or spread the frosting over the cooled cupcakes and decorate with any desired toppings. The cupcakes will keep in the fridge for 4-5 days. Enjoy!
Notes
- Try adding some of your favourite add-ins to the mixture before baking. Ingredients like finely chopped walnuts, shredded coconut and raisins all make tasty additions! You can also top the cream cheese frosting with some walnuts or blueberries.
- For vegan carrot cupcakes, you just need to make a couple of super simple swaps! Swap the egg for an extra ¼ cup applesauce or olive oil and use vegan cream cheese instead of regular cream cheese for the frosting.
- The mixture can also be adapted to make larger muffins or mini cupcakes. For whole wheat carrot muffins, use a larger muffin tray. The cooking time below is designed for 10 medium sized cupcakes and will vary for larger or smaller sizes.
- Make a double batch and keep some (unfrosted) in the freezer for a convenient snack.
- For keto cream cheese frosting, you can use stevia or other keto-approved sweeteners instead of maple syrup.
- Ensure that the cream cheese for the frosting is softened at room temperature before beating. Cold cream cheese will make the frosting lumpy.
- Whole wheat flour – white whole wheat (wholemeal) flour or unbleached flour have the same benefits as whole wheat flour, but is much lighter in taste and texture. And it also means that the flour is made entirely with whole grains. White flour can also be used, or a mix of white and wholemeal. For gluten free cupcakes, try a plain (all purpose) gluten-free flour.
- Applesauce – applesauce is such a great ingredient! It naturally sweetens baking recipes and can also be used as an egg replacement if you need to be egg-free or vegan-friendly. Applesauce also provides extra moisture without having to use as much oil. You can use homemade, steamed and pureed apples, or unsweetened applesauce can be found in supermarkets and health food stores.
Leave a Reply