Healthier Chocolate Cupcakes

14 45 135
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 12
Healthier Chocolate Cupcakes
Health Highlights


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


  1. Preheat the oven to 350°F.
  2. 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.
  3. Divide the batter between 12 lined muffin cups. Bake for 20 minutes (or until a toothpick comes out clean). Cool on a wire rack.
  4. 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. Enjoy!

Nutrition Facts

Per Portion

Calories 135
Calories from fat 34
Calories from saturated fat 22.2
Total Fat 3.7 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.5 g
Cholesterol 18.8 mg
Sodium 1682 mg
Potassium 168 mg
Total Carbohydrate 23.1 g
Dietary Fiber 2.5 g
Sugars 13.7 g
Protein 3.5 g

Dietary servings

Per Portion

Grain 0.5

Energy sources


Meal Type(s)