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

20 mins
25 mins
45 mins
24 cupcakes


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


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

  • 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