Carrot Cake Cupcakes
Moist, sweet and delicious, this cupcake is a carrot-y delicious treat.
Category
Carrot Cake Jam
Servings
12
If you’re looking for a moist and delicious muffin to enjoy after dinner or sweeten up your weekend brunch, look no further. This tasty treat has some alternative ingredients to lighten up the traditional cupcake with a carrot cake twist.
The ricotta icing is lower in fat than traditional icing and contains protein as well. Whipping the frosting will make it big and beautiful. But, if you're looking to give the icing more structure consider adding 2 table spoons of cream cheese. You might be tempted to skip the icing, but you'll be missing the best compliment to this delectable muffin.
This recipe is such a fun and delicious fall dessert to try with our most versatile product.🍂
Ingredients
1 1/2 cup flour
1 Tsp baking soda
1 1/2 Tsp cinnamon
1/4 Tsp nutmeg
1/4 Tsp salt
1 cup shredded carrots (about 2-3 carrots)
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1/3 cup Carrot Cake Jam
1 egg
2 tablespoons coconut oil
1 Tsp vanilla extract
1/2 cup almond milk
1/2 cup maple syrup
1/4 cup chopped pecans
1/2 cup raisins
15 ounces of ricotta cheese
1/2 cup of powdered sugar
1 cup of plain Greek yogurt
Dry Ingredients
Wet Ingredients
Additional after mixing
Carrot Cake Icing
Directions
Preheat oven to 350°. Line a 12 cup muffin pan with liners.
Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients, then add dry ingredients to wet ingredients. Mix on high for 2 minutes.
Fold in the raisins & pecans. Hand mix until well combined.
Divide the batter between the 12cupcakes & bake for 18-20 minutes or until the center is cooked all the way through. Let them cool for 10 minutes before icing.
Add icing to the carrot cake cupcakes & serve!