Carrot Cake Cupcakes

Calories: 310 | Protein: 0.6 g | Phenylalanine: 25 mg

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400° F. Line 9 cups of a muffin pan with paper liners.

Step 2

Cream brown sugar, butter, cream cheese, and spices in a medium-sized bowl.

Step 3

Add baking powder, low protein flour, carrot, and dried mixed fruit to the butter mixture and stir.

Step 4

In a separate bowl combine almond milk, egg replacer and maple syrup.

Step 5

Combine both mixtures to form a batter. Divide the batter among the 9 paper-lined muffin cups.

Step 6

Bake in preheated oven for 30 minutes until golden.

Step 7

Remove from the oven and allow to cool, then remove cupcakes and place on a cooling rack.

Step 8

Once cooled, frost and dust with cinnamon.

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