Carrot Cake Cupcakes with Cream Cheese Frosting(Last Updated On: March 7, 2019)
Disclosure:I participated in a campaign on behalf of Mom Central Consulting (#MC) for Monk Fruit In The Raw. I received a promotional item and product sample as a thank you for participating.
When it comes to New Years resolutions I try to be realistic. Instead of never letting another cupcake pass my lips, I’m resolving to make them a bit healthier this year.
My go to sweetener is Monk Fruit In The Raw. I love that it is made of fruit,tastes like sugar, and that one cup=one cup of sugar in recipes!
Here is a delicious cupcake recipe that uses Monk Fruit In The Raw.
Carrot Cake Cupcakes with Cream Cheese Frosting
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup sugar
- 1/2 cup Monk Fruit In The Raw® Bakers Bag
- 1/2 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 2 tablespoons orange juice
- 1 1/2 cups shredded carrots about 2 large
- 1/3 cup canned crushed pineapple well-drained
- 1/2 cup shredded unsweetened dried coconut
- 1/2 cup chopped walnuts
- Preheat the oven to 350° F. Coat the cups in a 12-cavity muffin tin with cooking spray.
- Sift the flour, baking soda, baking powder, cinnamon, ginger, and salt into large mixing bowl. In a measuring cup, combine the buttermilk, vanilla, orange zest, and juice.
- In a medium bowl, whisk together the oil, sugar, and Monk Fruit In The Raw® Bakers Bag until they are well combined. Mix in the wet ingredients. Pour the wet ingredients into the dry, stirring with a flexible spatula just to combine; do not over mix. Fold in the carrots, pineapple, coconut, and walnuts. Spoon the batter into the prepared pan, filling the cavities three-quarters full.
- Bake for 22 minutes, or until the cupcakes are golden brown and a toothpick inserted into middle comes out clean. Cool the cupcakes on a wire rack. If not frosting the cupcakes or serving them immediately, wrap them in foil and store at room temperature for up to 2 days.
- If desired, top the cooled cupcakes with Cream Cheese Frosting.
- Refrigerate for 1-2 hours to set the frosting. Let the frosted cupcakes sit at room temperature for 20 minutes before serving.
Check out the recipe from In the Raw for Cream Cheese Frosting.