Carrot cupcakes for Easter parties! Or for just whenever! Here’s an easy and healthy spin on a classic cupcake recipe. Quick, healthy, and tasty. What more could you ask for?
The decorations used in this video can easily be picked up from your local Target. Send us your own decoration takes on this Easter cupcake!
We found this recipe on Pintrest, and put a healthier spin on it. No sugar needed for the cake base. Down below are the recipes for both the cupcake, as well as the frosting!
1 ½ c whole wheat flour (measured correctly)
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1 tbsp coconut oil, melted and cooled slightly
1 large egg, room temperature
2 tsp vanilla extract
½ c maple syrup
¼ c plain nonfat Greek yogurt
¼ c nonfat milk
2 c freshly grated carrots (about 3 medium)
12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/2 cup confectioners’ sugar
3 tablespoons low-fat plain Greek yogurt
1/2 teaspoon vanilla extract
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