Description
These Healthier Carrot Cake Cupcakes are gluten-free, naturally sweetened and have everything you want in homemade carrot cake cupcakes. Topped with maple sweetened cream cheese frosting. They’re perfect to make for Easter, Mother’s Day, brunch, showers or just to treat yourself! This recipe is an absolute hit at our house!
Ingredients
Scale
2 cups almond flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
2 eggs
1/4 cup avocado oil
1/2 cup coconut sugar
1/4 cup maple syrup
1 1/2 cup shredded carrots
1 tsp pure vanilla extract
FROSTING
1 block (227g) cream cheese, softened
3 tbsp butter, softened
1/4 cup maple syrup
1 tsp pure vanilla extract
pinch of sea salt
Instructions
- Preheat oven to 350 degrees F and place 12 cupcake liners in a muffin tin.
- In a large bowl mix flours, soda, cinnamon and salt. In a separate bowl mix eggs, oil, sugar, maple syrup, carrots and vanilla. Add dry ingredients to wet and mix until just combined. Fill cupcake liners about 3/4 tall and bake for 25 minutes. Let cool on a cooling rack.
- Meanwhile, make the frosting. Beat cream cheese and butter with electrical mixer until creamy. Mix in maple syrup, vanilla and salt. Refrigerate until ready to frost.
- Prep Time: 10
- Cook Time: 25 minutes