The cupcake obsession has been going on for years. If you want a start date, I'll call it at the 2000 Sex and the City appearance at Magnolia Bakery. Even though it's been 13 years, as soon as the Food Network show Cupcake Wars appeared I was far and beyond over it. Just being honest. And yet, while I think cupcakes are over-hyped, I love that they offer portion control. Chic bites are one of my pillars of Healthfully Ever After.
One of the most delightful cake flavors to me is carrot cake. I love the soft cake, the crunchy walnuts and the tangy frosting. But obviously, I want it healthier without missing out on any of these tenants of tastebud joy. Working from a basic healthier carrot cake recipe, I adapted the recipe to add in pear sauce, which is super high fiber, with freshly grated ginger and frosted the cakes with a silky blend of Neufchatel cheese and Chobani yogurt.
Healthy Carrot Cake Cupcakes
Makes 12 cupcakes
- 1 cup whole wheat flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup honey
- 2 eggs
- 1 cup grated carrots
- 1/2 cup pear sauce, with grated ginger
- 1/4 cup chopped walnuts
Reduced Fat Cream Cheese Frosting
- 1/2 cup Chobani 0% yogurt
- 4 ounces Neufchatel Cheese (or reduced fat cream cheese)
- 2 Tablespoons powdered sugar
Cake directions: Add flour, baking powder, baking soda and salt to a bowl. Stir to combine. Add remaining wet ingredients and stir to combine. Place in greased cupcake pans and bake at 350 for 10 minutes, or until a cake tester comes out clean. Cool and place in the fridge to help solidify.
Frosting directions: Add ingredients to a bowl and work with a spoon to combine and whip. Adjust to create a desired frosting texture. I hate when it gets runny!
Frost top and sides of the cupcake. Chop walnuts (beauty food!) in a food processor and coat the sides for extra omega 3's.
Are cupcakes dead yet? Do you still have undying affection for them or have you moved on?