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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 102.3
  • Total Fat: 7.4 g
  • Cholesterol: 7.7 mg
  • Sodium: 75.3 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.9 g

View full nutritional breakdown of Frosted carrot and zucchini mini cup cakes calories by ingredient
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Frosted carrot and zucchini mini cup cakes

Submitted by: TANYA_MARIEH


Number of Servings: 24

Ingredients

    For the muffins

    1 cup almond flour
    1/4 cup brown rice flour
    1/4 teaspoon fine sea salt
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    2 teaspoons ground cinnamon
    1/3 cup grape seed oil
    1/3 cup maple syrup
    1 large egg, room temperature
    1/3 cup grated carrots (from 1 medium peeled carrot)
    1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
    1/2 cup raisins

    For the frosting

    1 cup (about 8 ounces) whipped cream cheese, at room temperature
    1 1/2 tablespoons honey

Directions

1. Place an oven rack in the center of the oven. Preheat to 350 degrees F. Line 24 mini muffin cups with paper liners. Set aside.
2. In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids left over in the sieve to the bowl and mix in.
3. In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix well until combined. Mix in the carrot, zucchini, and raisins.
4. Using 2 small spoons, fill the muffin cups 3/4 full with the batter and bake for 15 minutes until light golden. Cool for 5 minutes. Transfer the muffins to a wire rack to cool, about 30 minutes.
5. Frosting: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve


Serving Size: makes 24 mini cup cakes

Number of Servings: 24

Recipe submitted by SparkPeople user TANYA_MARIEH.





TAGS:  Desserts |

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