Healthy Carrot Cake Cupcakes

Updated at: Fri, 13 Sep 2024 17:35:19 GMT

Step 1

Preheat oven to 350F.

Step 2

Whisk together the butter, coconut sugar, eggs, and vanilla.

Step 3

Add the almond flour, oat flour, baking powder, ground ginger, cinnamon, and salt.

Step 4

Whisk until everything is combined.

Step 5

Fold in the shredded carrot and chopped walnuts.

Step 6

Place liners in your muffin tins.

Step 7

Use an ice cream scooper to scoop the batter into each muffin tin until they’re almost all full. They don’t expand or rise too much, so feel free to make them pretty full.

Step 8

Bake for 20 minutes, until the top is golden brown.

Step 9

Remove from oven and allow the cupcakes to cool in the pan for 10 minutes.

Step 10

Transfer the cupcakes to a cooling rack and allow to come to room temperature.

Step 11

In a medium bowl, use an electric mixer to cream together the frosting ingredients: butter, cream cheese, agave nectar, and vanilla.

Step 12

Whip them on high until fluffy, about 1 minute.

Step 13

Transfer the frosting to a plastic baggie and cut off one corner.

Step 14

Squeeze the bag to frost each cupcake and sprinkle the tops with ground cinnamon.

Step 15

Store in the fridge.

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