Desserts Recipes

Healthier Carrot Cupcakes with Cream Cheese Frosting #MC Sponsored

“I participated in a campaign on behalf of Mom Central Consulting (#MC) for Monk Fruit In The Raw. I received a promotional item and product sample as a thank you for participating.”

As we wrap up another year and begin our New Year’s Eve celebrations, I imagine some of you are looking for some healthier ways to bake up your New Year’s goodies. Sweets are definitely on the menu at my house as we reign in the new year! But if you are also like me in that I have some serious health and wellness goals for 2014, you might be trying to watch the caloric intake.

Monk Fruit In The Raw is a wholesome, zero-calorie sweetener, made from delicious vine-ripened monk fruit, native to South East Asia, and has the clean, sweet taste of sugar. It’s worth a shot right? Some zero-calorie sweeteners aren’t ideal for baking, but with Monk Fruit In The Raw packets and Bakers Bags, you can mix up easy beverages or bake up any treat! They measure cup for cup like sugar and were created specifically for baking! The best part – no sugar alcohols, added sugar, or molasses! That’s my kind of zero-calorie sweetener!

carrot cupcakes with cream cheese frosting

Give Monk Fruit In The Raw a try in these Carrot Cupcakes with Cream Cheese Frosting! Can’t go wrong there! You can get the recipe for Sugar-Free Cream Cheese Frosting here.

Carrot Cupcakes with Cream Cheese Frosting
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 12
  • 1½ cups unbleached all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup canola oil
  • ½ cup sugar
  • ½ cup Monk Fruit In The Raw® Bakers Bag
  • ½ cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 1½ cups shredded carrots (about 2 large)
  • ⅓ cup canned crushed pineapple, well-drained
  • ½ cup shredded unsweetened dried coconut
  • ½ cup chopped walnuts
  • Cream Cheese Icing
  1. Preheat the oven to 350° F. Coat the cups in a 12-cavity muffin tin with cooking spray.
  2. Sift the flour, baking soda, baking powder, cinnamon, ginger, and salt into large mixing bowl. In a measuring cup, combine the buttermilk, vanilla, orange zest, and juice.
  3. In a medium bowl, whisk together the oil, sugar, and Monk Fruit In The Raw® Bakers Bag until they are well combined. Mix in the wet ingredients. Pour the wet ingredients into the dry, stirring with a flexible spatula just to combine; do not over mix. Fold in the carrots, pineapple, coconut, and walnuts. Spoon the batter into the prepared pan, filling the cavities three-quarters full.
  4. Bake for 22 minutes, or until the cupcakes are golden brown and a toothpick inserted into middle comes out clean. Cool the cupcakes on a wire rack. If not frosting the cupcakes or serving them immediately, wrap them in foil and store at room temperature for up to 2 days.
  5. If desired, top the cooled cupcakes with Cream Cheese Frosting. Refrigerate for 1-2 hours to set the frosting. Let the frosted cupcakes sit at room temperature for 20 minutes before serving.



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Emily Buys

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