*Caution, affiliate links ahead…Don’t worry, I’ll use the money for something practical, like wine…. or a pony!
Easter time is upon us so I felt inspired to make some treats that the Easter bunny would be proud of. This recipe is a variation of my Grain Free Carrot Cake that I wrote about a few years ago. I love that cake and I love it even more in cupcake form!
If you have an Easter Bunny with gluten issues, be a good host and offer up these delicious cupcakes. I bet you’ll get a few extra treats for your thoughtfulness 🙂
Grain Free Carrot Cake Cupcakes
Ingredients
- ½ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon vanilla extract
- 2 cups shredded carrots
- ¼ cup apple sauce
- ½ cup almond butter (find out how to make your own here )
- ½ cup pure maple syrup
- 4 eggs
- 3 cups powdered sugar
- 1/3 cup butter or margarine, softened
- 1 1/2 tsp vanilla
- 1 to 2 tbsp milk
Cake Ingredients:
Frosting Ingredients
Instructions
- Preheat oven to 325.
- Combine all dry ingredients in a bowl and set aside.
- Combine all wet ingredients mix thoroughly.
- Add the the dry ingredients to the wet ingredients and mix well.
- Line a muffin pan with cupcake liners
- Fill muffin liners 3/4 of the way full
- Bake for 18-20 minutes
- Let cool for 20 minutes before frosting
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.
- Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
- Frost cupcakes when they have cooled and top with a drizzle of caramel and some crushed pecans!
Frosting Directions
7.8.1.2
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https://www.almostsupermom.com/grain-free-carrot-cake-cupcakes/Easy peasy! Hope you enjoy them as much as we do! Happy baking!
Lovely comments