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Healthier Easter Cupcakes

Prep Time10 minsCook Time20 minsTotal Time30 mins

For the Cupcakes
 1 cup Wholemeal flour
 1 tsp Baking powder
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ¼ cup Coconut oil, melted
 1 Egg
 ½ cup Low-fat Greek yoghurt
 ½ cup Maple syrup
 1 cup Carrot, grated
 ¼ cup Walnuts, chopped
For the Icing
 120 g Low fat cream cheese
 1 tsp Vanilla essence
 1 cup Icing sugar
 2 tsp Pink sugar
 6 Marshmallows

Preheat the oven using the fan-forced setting to 220°C. Line a 6 hole muffin tin with cupcake cases.


In a medium bowl combine the flour, baking powder, cinnamon and nutmeg.


Add the coconut oil, egg, yoghurt and maple syrup. Mix until well combined.


Fold through the carrot and walnuts.


Divide the mixture between the cupcake cases and bake for 20 minutes at 220°C or until a toothpick inserted in the centre comes out clean. Allow to cool before icing.


For the icing beat the cream cheese and vanilla together until smooth. Gradually add the sugar and beat until light and fluffy.


To assemble the cupcakes spread a generous dollop of icing on each. Cut the marshmallows in half and dip the sliced end in sugar to create the ‘bunny ears’, then place two on each cupcake.

Nutrition Facts

Servings 6