Healthy Easter Carrot Cupcakes

Tue, 27 March 2018

Ingredients

160g wholemeal flour
1/2 tsp baking soda

3/4 tsp baking powder
pinch of salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
2 eggs
75g coconut oil, melted
2 tsp vanilla extract
100ml maple syrup
120g grated carrot

For the Cream cheese frosting
180g cream cheese
2 tbsp maple syrup
1.5 tsp vanilla

Method

Preheat the oven to 180C and Line a muffin tin with 8 cupcake holders

In a medium bowl, mix together the dry ingredients. Set this aside.

In a large bowl, mix together the eggs, coconut oil, maple syrup, and vanilla until combined. 

Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.

Divide the batter evenly among the cupcake holders and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Let the muffins cool for 5 minutes in the tin and then remove to a wire rack to cool completely. Do not frost until completely cool. 

For the cream cheese frosting, mix everything together until combined. Taste and add more maple syrup if you want it sweeter. 

Spread a layer of frosting on top of each cupcake.

Top the cupcake with an Easter decoration if you like!