Carrot Cupcakes With Cream Cheese Frosting

Carrot Cupcakes With Cream Cheese Frosting

Monk Fruit In The Raw | Cook Time: 22 Minutes | Makes 12 cupcakes


1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup sugar
1/2 cup Monk Fruit In The Raw® Bakers Bag
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
1 teaspoon grated orange zest
2 tablespoons orange juice
1 1/2 cups shredded carrots (about 2 large)
1/3 cup canned crushed pineapple, well-drained
1/2 cup shredded unsweetened dried coconut
1/2 cup chopped walnuts
Cream Cheese Icing (See Recipe), optional


1. Preheat the oven to 350° F. Coat the cups in a 12-cavity muffin tin with cooking spray.

2. Sift the flour, baking soda, baking powder, cinnamon, ginger, and salt into large mixing bowl. In a measuring cup, combine the buttermilk, vanilla, orange zest, and juice.

3. In a medium bowl, whisk together the oil, sugar, and Monk Fruit In The Raw® Bakers Bag until they are well combined. Mix in the wet ingredients. Pour the wet ingredients into the dry, stirring with a flexible spatula just to combine; do not over mix. Fold in the carrots, pineapple, coconut, and walnuts. Spoon the batter into the prepared pan, filling the cavities three-quarters full.

4. Bake for 22 minutes, or until the cupcakes are golden brown and a toothpick inserted into middle comes out clean. Cool the cupcakes on a wire rack. If not frosting the cupcakes or serving them immediately, wrap them in foil and store at room temperature for up to 2 days.

5. If desired, top the cooled cupcakes with Cream Cheese Frosting. Refrigerate for 1-2 hours to set the frosting. Let the frosted cupcakes sit at room temperature for 20 minutes before serving.

Nutrition Information

Per cupcake without frosting: 234 calories, 15.5 g fat 4 g saturated fat, 23 g carbohydrate, 3 g protein, 2 g dietary fiber, 0 mg cholesterol, 298 mg sodium

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