Bunny Carrot Cupcakes

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer similar flavor with less cost.

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

Grate the carrots using a box grater or food processor until finely shredded.

In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and nutmeg.

In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until combined.

Add the grated carrots to the wet ingredients and mix well.

Combine the wet and dry ingredients, stirring until just combined; do not overmix.

Fold in the walnuts and coconut flakes gently into the batter.

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For the frosting, beat together cream cheese, powdered sugar, and milk until smooth and creamy.

Once the cupcakes are cool, frost them generously with the cream cheese frosting.

Decorate the cupcakes with additional coconut flakes and carrot decorations, if desired.

Cooking Techniques

Spice Level:

Allergens