Lighter Carrot Cake Cupcakes
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Lighter Carrot Cake Cupcakes
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and line a cupcake tray with paper liners.
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Grate the carrots and set aside.
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In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the grated carrots, Greek yogurt, and chopped walnuts.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely.
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In a small bowl, beat the cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
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Once the cupcakes are completely cooled, frost them with the cream cheese mixture.
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Optional: garnish with additional chopped walnuts or grated carrots.
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Allow the frosting to set for 30 minutes before serving.
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Enjoy these lighter carrot cake cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 30g10%
- Sugars 18g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
