Classic Carrot Cake Cupcakes

INGREDIENTS

for the cupcakes

1 1/2 cups

whole wheat flour (measured correctly)

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1 1/2 tsp

ground cinnamon

1/2 tsp

ground nutmeg

1/2 tsp

salt

1 tbsp

coconut oil, melted

large egg, room temperature

2 tsp

vanilla extract

1/4 cup

plain nonfat Greek yogurt

1/2 cup

maple syrup

1/4 cup

nonfat milk

2 cups

grated carrots (about 4 medium, peeled first)

for the frosting

1 cup

plain nonfat Greek yogurt

block fat-free cream cheese

servings (14g) fat-free, sugar-free instant cheesecake pudding mix

1/4 cup

granulated sucralose (or other sweetener, to taste)