Using alternatives like fresh pineapple, coconut and yogurt, this recipe is as moist as you remember traditional carrot cakes, but not oily at all. With yummy fruit, honey and yogurt, it also doesn’t have as much sugar as you might expect. Nothing but delicious flavor comes through in this yummy recipe!
“Healthy” and “Cupcakes” are rarely used in the same sentence. Throw “Chocolate” in there too, and it’s a nearly unheard of connection! Unless you tell the kids, they’ll never have to know that these treats aren’t as decadent as they taste!
For thes adorable Easter cupcakes, I used my favorite base cake recipe and used all natural food coloring, gluten-free jelly beans and sprinkles, and Clif Kid Organic Twisted Fruit ropes for the handles, adorned a few with Peeps (they’re gluten-free too!) and I suddenly had some of the cutest little cakes I’ve ever made!
