Healthier Chocolate Cupcakes

Healthier Chocolate Cupcakes

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 12


1 tsp Baking powder (for cupcakes)
3/4 tsp Baking soda (for cupcakes)
1/2 cup Buttermilk, low fat (for cupcakes)
1/2 cup grated Carrots (for cupcakes)
1/2 tbsp Cocoa powder, unsweetened (for chocolate frosting)
1/2 cup Cocoa powder, unsweetened (for cupcakes)
2 tbsp Coconut oil (melted, for cupcakes)
1 1/2 tbsp Cream cheese, fat free (for chocolate frosting)
1 large egg Egg (for cupcakes)
1/2 cup, sifted Powdered/icing sugar (for chocolate frosting)
1/4 cup Salt (for cupcakes)
1/2 cup Granulated sugar (for cupcakes)
1/2 cup Water (hot, for cupcakes)
1 cup Wheat flour, whole wheat (minus 2 tbsp., for cupcakes)


Preheat the oven to 350°F.

Put the finely grated carrot into a fine mesh strainer. Hold the strainer over a sink and squeeze the grated carrot to remove as much liquid as possible. Place into a medium bowl.

Add the melted oil, egg, and buttermilk. Once combined, mix in the flour, baking powder, baking soda, salt, sugar, and cocoa powder. Gently stir in the hot water.

Divide the batter between 12 lined muffin cups. Bake for 20 minutes (or until a toothpick comes out clean). Cool on a wire rack.

For the frosting, combine powdered sugar, cocoa powder, and cream cheese in a small bowl. Stir until smooth. Use about 2 teaspoons to frost each cupcake.


Nutrition Facts

Per Portion

Calories 139
Calories from fat 33
Calories from saturated fat 23.0
Total Fat 3.7 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.6 g
Cholesterol 16.7 mg
Sodium 1723 mg
Potassium 129 mg
Total Carbohydrate 23.0 g
Dietary Fiber 2.3 g
Sugars 13.7 g
Protein 3.4 g

Dietary servings

Per Portion

Grain 0.5

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada