Rating: 5 stars
28 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolaty, and moist. They're a healthy twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.

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  • Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.

  • Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.

Cook's Note:

These cupcakes would taste great with a cream cheese icing, or, if you want to keep it healthy, try Lite Cool Whip(R)!

Nutrition Facts

129 calories; protein 2.5g; carbohydrates 25g; fat 2.7g; cholesterol 23.5mg; sodium 170.6mg. Full Nutrition
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