Carrot & Pineapple Cupcakes with Cream Cheese Icing
Ingredients
- 1 1/2 Cups AP Flour
- 3/4 Tsp baking powder
- 3/4 Tsp baking soda
- 1/2 Tsp kosher salt
- 1/2 Tsp cinnamon
- 3/4 Cup agave or honey
- 1/2 Cup vegetable oil
- 2 large eggs
- 1 1/2 Cup Carrots, peeled and shredded
- 1/4 Cup Pineapple, drained, crushed in juice
Instructions
- Preheat oven to 350 degrees.
- Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.
- Using a mixer, beat the agave, oil and eggs until thoroughly combined.
- Slowly add the dry ingredients to the wet ingredients. Scrape down the sides of the mixing bowl.
- Add the carrots and pineapple and beat until all the ingredients are thoroughly combined.
- Line 14-1/3 cup muffin cups or mini muffins with paper liners.
- Scoop batter into cups, filling 3/4 full.
- Bake for 30 minutes for regular 1/3 cup muffins or 15 minutes for mini cupcakes.
- Cool (cupcakes can be made 1 day ahead, cover and store at room temperature).
- 10 Spread top of each cupcake with 2 tablespoons of cream cheese icing and serve.
Nutrition
Calories: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Cholesterol: 25mg | Sodium: 200mg | Fiber: 2g | Sugar: 15g
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