We all want two things: health and dessert!

If you’re trying to make smarter decisions for your body but still want to indulge from time to time, these Maple Carrot Cake cupcakes need to be on your radar. This recipe swaps whole grain flour for the usual all-purpose flour and omits the usual refined sugar in favor of real maple syrup. Plus, cupcakes are a sneaky way to control your portion size without feeling like you’re denying yourself.

Despite being healthier, these are delicious! The carrots and oil keep the texture of the sponge soft and moist. Plus, it turns out maple compliments the spices of carrot cake beautifully! I honestly don’t know why we haven’t done it this way the whole time!

NOTE: This recipe does not make enough frosting to pipe a large swirl on the top of each cupcake, like a bakery. Instead, there is just enough to spread a decent layer on the top of each cupcake, much like your mom used to make when you were a kid. If you must have that indulgent swirl, you’ll need to double the frosting recipe.

TIP: You can omit the pecans if necessary. If you choose to use them, ensure they’re toasted; that detail makes a difference in the depth of flavor! If you choose to omit the pecans, consider substituting raisins instead!

Healthier Maple Carrot Cake Cupcakes
(Original recipe: Cookie + Kate)

3-1/2 C white whole wheat flour
1 TBSP ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
2 tsp baking powder
1 tsp baking soda
1-1/2 tsp salt
1 tsp baking soda
4 C grated carrots
1 C pecans, toasted
3/4 C organic canola oil (or sub melted coconut oil)
1-1/4 C maple syrup
1 C your choice of milk (I used unsweetened almond milk)
4 eggs, room temperature
2 tsp vanilla extract

Preheat the oven to 350F.

In a large mixing bowl, combine flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Stir until blended. Add the grated carrots and chopped pecans, and stir to combine until carrots are well coated in dry mixture.

In a medium mixing bowl, combine the oil, maple syrup, milk, eggs, and vanilla extract. Whisk well until fully blended.

Pour the wet ingredients into the dry ingredients. Mix with a big spoon, just until combined (a few lumps are fine). Divide the batter between 2 dozen muffin cups.

Bake for 18-24 minutes, or until the cupcakes are golden on top and a toothpick inserted into a cupcake comes out clean. Place the baked cakes on a cooling rack and let them cool completely before frosting.

Maple Cream Cheese Frosting
(Original recipe: Cookie + Kate)

12 oz cream cheese, room temperature
3 TBSP butter, room temperature
1-1/4 C powdered sugar substitute (I used Sweet Leaf Better Than Sugar)
1/4 C maple syrup
1-2 TBSP brewed coffee, cooled
1 tsp vanilla extract

Combine the cream cheese and butter and beat together until they are fully blended. Add the powdered sugar substitute, maple syrup, vanilla, and coffee, then whip the frosting until fluffy.

Spread evenly over all 24 cupcakes and serve. If needed, store them covered in the fridge for up to 4 days.