healthier carrot cake cupcakes and cinnamon cream cheese frosting

healthier carrot cake cupcakes and cinnamon cream cheese frosting

Have you ever encountered a recipe (hopefully NOT one of mine) that clearly wasn’t tested before it was posted? Carly and I had a girl hang out session on Sunday and we wanted to make Amanda (one of my co-workers) birthday cupcakes that were delicious and healthier.We skimmed Pinterest and found our recipe: Carrot Cake Cupcakes from Women’s Health Magazine. We pretty much followed the directions exactly. When it came time to add the flour, we added a cup, then another, and then decided we should stop because our batter was basically like cookie dough! We ended up having to add more liquid (almond milk) and cut out an entire cup of flour to get the correct consistency. The cupcake still turned out pretty dense (but delicious), so we concluded this recipe is actually a muffin turned cupcake because we added frosting!

To pipe the frosting, I used a round piping head with a regular sandwich sized bag. That seemed to work pretty well after I realized I was out of piping bags

They weren’t the prettiest looking cupcakes because they ended up being a little bit denser that I would have liked. I think it was because of the carrots. Nonetheless, they were really tasty and healthier than your average cupcake!

Basic Ingredients

• 8 oz. ⅓ less-fat cream cheese
• 2 cups confectioner sugar
• 1t vanilla
• 2t cinnamon

How to make healthier carrot cake cupcakes and cinnamon cream cheese frosting

1. In a medium size bowl, using a hand held mixer, mix together all ingredients for about 2-3 minutes. Depending on how thick you want your frosting, you may want to add more confectioner sugar!I need to try a batch using gluten free flours…indeed I do.What is your favorite cupcake and frosting combo?

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