Carrot Cake Cupcakes

Created by

Gretchen

Total Time

30 min

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(1)

Notes

Read our recipe notes below (0)

Just another day, making nourishing cupcakes! These carrot cake cupcakes offer freshly grated carrot, whole grain einkorn flour, reduced unrefined sweetener from coconut sugar and maple syrup, and they’re loaded with healthy fats from pasture raised butter and eggs. Batter mixes up in 5 minutes. The cream cheese frosting comes together in about one minute with a hand mixer. These are simply mouthwatering!

Ingredients

Yield: 12 cupcakes

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Directions

Step 1

Preheat oven to 350℉. Mix all batter ingredients, up until milk, together in a medium to large ceramic bowl using a Danish Whisk or fork. Add remaining dry ingredients to the bowl and mix in with Danish dough whisk until well-combined.

Step 2

Line a 12 x muffin pan with unbleached parchment muffin cups. Use a large cookie scoop and fill each cup until all 12 cups are filled.

Step 3

Bake at 350℉ for 20 to 25 minutes until golden on top. Meanwhile, get started making your frosting. Add all ingredients to a medium sized bowl and sift the maple sugar into the bowl so that it has a more powdered consistency. Using a hand mixer, beat the frosting ingredients together until creamy and smooth. This should take about 1-2 minutes.

Step 4

Remove cupcakes from oven and let rest for a few minutes before removing from pan and cooling on a rack. When cupcakes are cook, frost them. Use a knife to swipe the frosting overtop each cupcake. Best enjoyed fresh!