No Added Sugar Easter Carrot Cupcakes
by Lakanto Australia

Looking for a new treat to bring to the Easter picnic this year? These moist and indulgent carrot cake muffins, dense and spiced with cinnamon and pecan, and topped with a sweet cream cheese icing.
These are sure to be a crowd pleaser!
 
Prep Time:
10 minutes

Cook Time:
12-15 minutes

Makes:
1.9kg
Serves
22 cupcakes

Difficulty Level
easy
 INGREDIENTS
Carrot Cake Mix
  • 2 ¼ cups plain flour
  • 1 cup Lakanto Monkfruit Golden Sweetener
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 2  tsp ground cinnamon
  • 1 cup canola oil
  • 1 tsp vanilla essence
  • 3 large eggs
  • ½ cup chopped pecans
  • ¾ cup milk
  • 1 ½ cups grated carrot
ICING
Cream Cheese Icing:
  • 1 cup cream cheese, softened.
  • ½ cup Lakanto Monkfruit Classic  or Icing Powder Sweetener

Tip

  • Add a touch of cinnamon to the cream cheese icing for extra spice.....
 
METHOD
 
Cup Cake Batter
  1. Preheat the oven to 180ºC fan forced.
  2. Prepare a cupcake or muffin tin with cases or grease sides with oil or butter.
  3. Combine all the dry ingredients together in a bowl.
  4. Combine all the wet ingredients together in a separate bowl.
  5. Then carefully fold the dry ingredients into the wet mixture gently stir until fully combined. It is important to not over mix the batter or will become heavy and doughy.
  6. Pour the mixture evenly across 12 cupcake cases.
  7. Bake for approx. 12-15 minutes.

Icing Mixture

  1. Meanwhile, for the icing, use an electric hand mixer to whip the cream cheese with the sweetener until combined. Set aside.
  2. Allow the cupcakes to cool completely before icing with the cream cheese frosting.
 

RSLA0364*

Approx. Nutritional Information Per Serve 80g Energy 939 kJ (224 Cal) Protein 4.3g Total Fat 16.7g Saturated Fat 3.5g Carbohydrate 13.1g Fibre 1.4g Sugar 1.3g Sodium 140mg

Topics: Monkfruit Sweetener Classic Lakanto Monkfruit Icing Powder Cake Monkfruit Sweetener Golden Snack