Healthier Easter Cupcakes

Healthier Easter Cupcakes

Makes 6

Prep time: 10 minutes

Cook Time: 20 minutes


For the Cupcakes:

1 Cup wholemeal flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ Cup coconut oil, melted

1 egg

½ Cup low fat Greek yoghurt

½ Cup maple syrup

1 Cup carrot, grated

¼ cup walnuts, chopped

For the Icing:

120g Low fat cream cheese

1 Teaspoon vanilla essence

1 Cup icing sugar

6 marshmallows

2 teaspoons pink sugar

Step by step

  1. Preheat the oven using the fan forced setting to 220°C. Line a 6 hole muffin tin with cupcake cases.
  2. In a medium bowl combine the flour, baking powder, cinnamon and nutmeg.
  3. Add the coconut oil, egg, yoghurt and maple syrup. Mix until well combined.
  4. Fold through the carrot and walnuts.
  5. Divide the mixture between the cupcake cases and bake for 20 minutes at 220°C or until a toothpick inserted in the centre comes out clean. Allow to cool before icing.
  6. For the icing beat the cream cheese and vanilla together until smooth. Gradually add the sugar and beat until light and fluffy.
  7. To assemble the cupcakes spread a generous dollop of icing on each. Cut the marshmallows in half and dip the sliced end in sugar to create the ‘bunny ears’, then place 2 on each cupcake.

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