Honey Sweetened Carrot Cake Cupcakes
This carrot cake cupcake recipe uses simple, wholesome ingredients that make a delicious sweet treat you can feel good about feeding your family.
Ingredients
Dry Ingredients
- 1 1/4 cup all purpose flour organic, unbleached
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
Wet Ingredients
- 1 large egg
- 1/2 cup yogurt
- 1/2 cup butter melted or browned
- 2/3 cup honey or maple syrup
- 1 tsp vanilla
Add Ins
- 1 cup grated carrots
Cream Cheese Frosting
- 1 cup cream cheese softened
- 1/4 cup yogurt greek yogurt or strained yogurt
- 1/4 cup honey or maple syrup
- 1/2 tsp vanilla
- 1 pinch of salt
Instructions
- Preheat oven to 350F. Prepare a muffin tin with cupcake liners or grease it. Set aside.
- In a medium sized mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a larger mixing bowl whisk together egg, yogurt, butter, honey and vanilla.
- Add dry ingredients to the wet ingredients and whisk to combine. Add in grated carrots and stir.
- Pour batter into prepared muffin tin, filling each cavity 2/3-3/4 of the way full.
- Bake for 20 minutes or until toothpick comes out clean. Let cool in the pan 3-5 minutes then remove them to cooling rack. Allow to cool completely.
Cream Cheese Frosting
- Combine all frosting ingredients, cream cheese, yogurt, honey/maple syrup, vanilla and salt into a medium sized mixing bowl. Whisk until fully combined and smooth. If frosting is very soft, chill in the fridge for ten to fifteen minutes before piping.
- Pipe frosting onto cooled cupcakes and serve.