Cyndi's Low Carb Carrot Mini Cupcakes

Name: Cyndi''s Low Carb Carrot Mini Cupcakes Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 48
Ingredients: Cupcakes:; 6 large Egg fresh whole raw; 2 stick Butter softened; 1 cup Xylosweet granulated; 3 tsp Vanilla Extract; 3.5 cup grated Carrots raw; 1 cup Shredded Coconut Unsweetened (Bob's Red Mill); 3/4 cup Bob's Red Mill Almond Flour; 1 cup Bob's Red Mill Coconut Flour; 1 tsp Cinnamon ground; 2 tsp Pumpkin Pie spice; 2.5 tsp Baking Powder; Frosting:; 16 oz Cream Cheese softened; 1 tsp Lemon Juice; 1 cup Xylosweet powdered

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 48

Ingredients

Cupcakes:6 large Egg, fresh, whole, raw 2 stick Butter, softened 1 cup Xylosweet, granulated3 tsp Vanilla Extract 3.5 cup, grated Carrots, raw 1 cup Shredded Coconut Unsweetened (Bob's Red Mill) 3/4 cup Bob's Red Mill Almond Flour 1 cup Bob's Red Mill Coconut Flour1 tsp Cinnamon, ground 2 tsp Pumpkin Pie spice 2.5 tsp Baking Powder Frosting:16 oz Cream Cheese, softened1 tsp Lemon Juice 1 cup Xylosweet, powdered

Directions

Preheat oven to 350F. Cream butter and granulated Xylosweet. Add eggs, vanilla and then remaining ingredients one at a time and mix well. Spoon into sprayed mini muffin pan or silicone mold. Batter will not be runny, so you can fill them and mound it up a bit, otherwise you'll have leftover batter. Bake for 30 minutes or until tops spring back and edges are starting to brown. Let cool completely before frosting.

Cream softened cream cheese and powdered Xylosweet, add lemon juice and mix well. I spoon it into a quart sized Ziploc and cut a small bit off the corner and just squeeze to frost, but you can use an icing bag or cookie press. too.

Store covered in refrigerator.

Serving Size: Makes 48 good sized mini cupcakes with frosting

Number of Servings: 48

Recipe submitted by SparkPeople user CYNDIDAVISUSA.

Servings Per Recipe: 48

Nutritional Info Amount Per Serving