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Carrot Cake Cupcakes
- RECIPE MAKES: Recipe makes: 9 cupcakes
- COOK TIME: Prep time: 10 minutes / Cook time: 30 minutes
Method
- Preheat oven to 400° F. Line 9 cups of a muffin pan with paper liners.
- Cream brown sugar, butter, cream cheese, and spices in a medium-sized bowl.
- Add baking powder, low protein flour, carrot, and dried mixed fruit to the butter mixture and stir.
- In a separate bowl combine almond milk, egg replacer and maple syrup.
- Combine both mixtures to form a batter. Divide the batter among the 9 paper-lined muffin cups.
- Bake in preheated oven for 30 minutes until golden.
- Remove from the oven and allow to cool, then remove cupcakes and place on a cooling rack.
- Once cooled, frost and dust with cinnamon.
Nutrition Info Per Serving (1 cupcake):
Calories: 310 | Protein: 0.6 g | Phenylalanine: 25 mg
Ingredients
