Looking for a can’t resist, delicious cupcake recipe? You’ve found it! This healthy carrot cake cupcake recipe contains applesauce and maple syrup, making them naturally sweetened and extra moist. You’re going to love them!
Preheat oven to 350 degrees F and spray non-stick 12 cupcake tin with cooking spray or line with cupcake liners.
In a large mixing bowl, combine the coconut oil, eggs, pure maple syrup, applesauce, milk, vanilla extract, and orange zest. Stir to combine.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, walnuts, cinnamon, ginger, and sea salt.
Add the shredded carrots, and fold into the mixture.
Divide batter into prepared cupcake tin (I use an ice cream scoop) and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean.
While cupcakes are baking, prepare the frosting. Stir together the Greek yogurt, pure maple syrup, and vanilla extract.