Carrot Cupcakes

Makes: 7

Ingredients (Cupcakes):

¾ cup Wheat-Free Market Ginger Spice Muffin Maker mix
2 large eggs
1 tablespoon heavy whipping cream
2 teaspoons Virtue Sweetener
1/3 cup shredded carrots
1/3 cup chopped pecans

Ingredients (Frosting):
3 ounces cream cheese, at room temperature
1/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
2 teaspoons Virtue Sweetener 

Preheat oven to 350 degrees F. Oil cupcake wells or use liners.

In a medium bowl add the mix, eggs, heavy cream and sweetener. Blend until smooth. Fold in carrots and pecans. 

Divide into 7 cupcake wells and bake for 18 minutes or until toothpick inserted in center comes out clean.

In a medium bowl blend cream cheese until smooth. Add heavy whipping cream, vanilla and sweetener. Blend until thick and smooth. 

Using 1-1/2 tablespoon scoop, scoop frosting onto cupcake and then tap the cupcake on the counter to allow frosting to spread evenly.

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