Carrot Cake Cupcakes with Cream Cheese Frosting

Disclosure:I participated in a campaign on behalf of Mom Central Consulting (#MC) for Monk Fruit In The Raw. I received a promotional item and product sample as a thank you for participating.

When it comes to New Years resolutions I try to be realistic. Instead of never letting another cupcake pass my lips, I’m resolving to make them a bit healthier this year.

My go to sweetener is Monk Fruit In The Raw. I love that it is made of fruit,tastes like sugar, and that one cup=one cup of sugar in recipes!


Here is a delicious cupcake recipe that uses Monk Fruit In The Raw.

Carrot Cake Cupcakes with Cream Cheese Frosting
  • 1½ cups unbleached all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup canola oil
  • ½ cup sugar
  • ½ cup Monk Fruit In The Raw® Bakers Bag
  • ½ cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 1½ cups shredded carrots (about 2 large)
  • ⅓ cup canned crushed pineapple, well-drained
  • ½ cup shredded unsweetened dried coconut
  • ½ cup chopped walnuts
  1. Preheat the oven to 350° F. Coat the cups in a 12-cavity muffin tin with cooking spray.
  2. Sift the flour, baking soda, baking powder, cinnamon, ginger, and salt into large mixing bowl. In a measuring cup, combine the buttermilk, vanilla, orange zest, and juice.
  3. In a medium bowl, whisk together the oil, sugar, and Monk Fruit In The Raw® Bakers Bag until they are well combined. Mix in the wet ingredients. Pour the wet ingredients into the dry, stirring with a flexible spatula just to combine; do not over mix. Fold in the carrots, pineapple, coconut, and walnuts. Spoon the batter into the prepared pan, filling the cavities three-quarters full.
  4. Bake for 22 minutes, or until the cupcakes are golden brown and a toothpick inserted into middle comes out clean. Cool the cupcakes on a wire rack. If not frosting the cupcakes or serving them immediately, wrap them in foil and store at room temperature for up to 2 days.
  5. If desired, top the cooled cupcakes with Cream Cheese Frosting.
  6. Refrigerate for 1-2 hours to set the frosting. Let the frosted cupcakes sit at room temperature for 20 minutes before serving.

Check out the recipe from In the Raw for Cream Cheese Frosting.