These mini carrot cupcakes are a delicious and healthy treat for your family! They are packed with carrots and have less oil than a traditional carrot cake making them a healthier take on a classic treat. They are topped with a delicious cream cheese frosting, made healthier with a mix of cream cheese and yogurt.
Preheat oven to 350°F (175°C). Grease muffin trays or line with paper liners and set aside.
In a bowl, whisk together the flours, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, mix together the eggs, apple sauce, oil, sugar, vanilla, almond milk, and carrots.
Add the dry ingredients to the wet and mix just until combined and there is no flour remaining.
Divide the batter evenly between the muffin cups (they should be ½ to ¾ full).
Bake for 10 to 12 minutes for mini muffins, or 14 to 18 minutes for regular sized muffins. They will be ready when a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the tray and allowing to cool completely on a wire rack.
To make the glaze, microwave cream cheese for 5 to 10 seconds to warm slightly. Add yogurt, and stir in powdered sugar until smooth. Mix in vanilla. Dip the cupcakes in the glaze and sprinkle with coconut if desired. If your glaze is too thick, add 1 to 3 teaspoons of milk.
Add in ⅓ cup raisins or coconut for a tropical twist!
We used tropical unsweetened apple sauce but regular can be used as well.
