Carrot Cake Cupcakes
Flavourful, soft, and moist carrot cake cupcakes with greek yogurt frosting. If you love carrot cake – then you definitely need to try these.
For the last couple of days I’ve been struggling with snack ideas for my toddler. What she usually enjoys for lunch, she now doesn’t touch. I made these cupcakes and she loves them! I love that there is carrot hidden in these cupcakes so she is still getting some veggies. These are filling, a perfect lunch box filler and simple to make.
1 1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 cup sugar or maple syrup
1/2 teaspoon salt
1 tablespoon coconut oil, melted
3 free-range eggs
1/2 cup greek yogurt
1/4 cup milk
2 cup grated carrot (approx 2 large carrots)
1/4 cup greek yogurt
Preheat oven to 180 degrees fan bake and line 12 muffin cups with paper cupcake liners.
To prepare the cupcakes, mix the flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk the eggs, coconut oil, milk and maple or sugar. Mix in the yogurt until the mixture is smooth. Add the dry ingredients to the wet ingredients. Fold in the grated carrot.
Divide the batter between the prepared muffin cups.
Bake for 20-25 minutes or until until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Top with greek yogurt and enjoy.
These can be kept in an airtight container in the fridge for up to 5 days.