Servings 12 Cupcakes
CUPCAKE INGREDIENTS
• 1 cup flour
• 1/4 cup sugar
• 1/2 cup DEBZ Mango/Pineapple Sugar
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups grated/food processed carrots (heaping)
• 2/3 cup oil
• 2 eggs, beaten
FROSTING INGREDIENTS
• 8 oz cream cheese
• 8 tbsp butter
• 1/2 cup DEBZ Mango/Pineapple Sugar
• 4 cups powdered sugar
• 3 tsp vanilla
INSTRUCTIONS
- Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!
- Use paper liners. Scoop the batter into a muffin tin, filling each about 2/3 of the way up. Bake for 13 minutes. Baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
- For the frosting, blend the cream cheese, butter, DEBZ Sugar and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Decorate cupcakes as you like.