We made a few tweaks to the original carrot cupcake recipe to lighten up the calories—and it tastes INCREDIBLE. Here's how we did it.
1/2 cup chopped walnuts, plus extra for topping1/4 cup plain 2% Greek yogurtSift together the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
Beat together the oil, sugar, maple syrup, eggs, crushed pineapple, and vanilla extract in a large bowl or a stand mixer. Sprinkle in the dry ingredients. Beat together just until the dry ingredients are fully combined. If there are lumps, that's okay!Line two muffin tins with 14 baking cups.Bake in the oven for 25 minutes, or until a toothpick comes out clean.
As the cupcakes are baking, prep the frosting. Beat together the cream cheese, Greek yogurt, maple syrup, and vanilla extract for 2 minutes—or until there are no more lumps. Store the frosting in the fridge for the time being while the cupcakes completely cool. If you want to pipe the frosting but don't have a kit, simply fill up a plastic sandwich bag halfway with frosting and seal. Cut a small corner at the bottom of the bag and squeeze the frosting to the edge. Pipe away!For more recipes and cooking tips, be sure to
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