Carrot Cake Cupcake
- Number of Servings: 12
Ingredients
.5 cup Granulated Sugar .75 tsp Baking Soda 1 tsp Baking Powder .5 tsp Cinnamon, ground .5 tsp Cardamom, ground 1 cup, chopped Carrots, raw 1 cup, crushed, sliced, or chunk Pineapple, canned 1 cup, shredded Coconut, raw 0.5 cup Black Currants (by JMSTEELE) .25 cup Coconut Oil .25 cup Butter, unsalted 2 large Egg, fresh, whole, raw 1 cup Flour, white
1. In a large bowl, combine everything but flour, eggs, oil, and butter.
2. Add oil and butter and stir vigorously to combine.
3. Add eggs in one at a time, combining well after each addition.
4. Add flour in 2 batches, mixing until just combined.
5. Divide evenly among cupcake liners.
6. Bake at 350 F for 25 minutes or until a toothpick comes out dry.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NEWMRSRU.
2. Add oil and butter and stir vigorously to combine.
3. Add eggs in one at a time, combining well after each addition.
4. Add flour in 2 batches, mixing until just combined.
5. Divide evenly among cupcake liners.
6. Bake at 350 F for 25 minutes or until a toothpick comes out dry.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NEWMRSRU.
Nutritional Info Amount Per Serving
- Calories: 212.5
- Total Fat: 11.6 g
- Cholesterol: 41.4 mg
- Sodium: 140.8 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 1.8 g
- Protein: 2.8 g