SKINNY Carrot Cake Cupcakes w/ Cream Cheese Frosting

SKINNY Carrot Cake Cupcakes w/ Cream Cheese Frosting

Ingredients: 

Cupcake: 

Frosting: **(note, the frosting is NOT healthy. Hey, we’re all about moderation.  BUT, it is DELISH. If you would prefer a healthy “muffin” just omit the frosting! If you prefer a legit cupcake…. live a little and MAKE the frosting!!!! 

  • 1 package cream cheese

  • 1 cup powdered sugar

  • 1 Tbsp vanilla extract

Directions: 

  1. In a large bowl, combine: eggs, coconut oil, vanilla, and maple syrup. Mix on medium until well blended.

  2. In a separate bowl, combine: cinnamon, cloves, flour, arrowroot powder, raisins, brown sugar, salt, and baking powder. Gently mix on low until well blended.

  3. Pour dry ingredients into wet ingredients and mix on low, then medium until well blended. Fold in carrots.

  4. Preheat oven to 350.

  5. Spoon 1/4 c of mixture into muffin tins.

  6. Bake for 20 minutes or until golden brown.

  7. Meanwhile, in a small bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix on high until well blended then transfer to a ziploc bag. Cut one corner off
    the ziploc bag (used to squeeze frosting out).

  8. Let cupcakes cool completely.

  9. Frost.

  10. Add cute little eggs if desired  (we made these for Easter, so naturally, I topped with Easter eggs!)

Okay, ladies! Go and make these beauties!! I want to see your pictures, please!! Be sure to snap a pic and upload using @blosssomingmommyandbaby and #blossomingmommyandbaby.

XOXO,
Jen