Carrot Cinnamon Cupcakes

with cream cheese icing and pumpkin seeds
5
Average: 5 (3 votes)
(3 votes)
Carrot Cinnamon Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
495
calories
Calories

Healthy, because

Even smarter

Nutritional values

These desserts are high in sugar, but they are a lovely treat that also contains beta-carotene from the carrots and 30% of your daily protein requirement from the pumpkin seeds, which also contain a variety of valuable fatty acids that are good for the heart and blood vessels.

You can make these ahead of time and freeze them.

1 cupcake contains
(Percentage of daily recommendation)
Calorie495 kcal(24 %)
Protein7.95 g(8 %)
Fat35.79 g(31 %)
Carbohydrates38.27 g(26 %)
Sugar added18.51 g(74 %)
Roughage1.42 g(5 %)
Vitamin A631.92 mg(78,990 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.08 mg(26 %)
Vitamin B₆0.04 mg(3 %)
Folate51 μg(17 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C2.19 mg(2 %)
Potassium154.26 mg(4 %)
Calcium113.58 mg(11 %)
Magnesium61.33 mg(20 %)
Iron1.77 mg(12 %)
Iodine10 μg(5 %)
Zinc1.03 mg(13 %)
Saturated fatty acids13.01 g
Cholesterol78.81 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
¾ cup
1 ¾ cups
1 teaspoon
1 teaspoon
ground cinnamon
2
cup
4 cups
grated carrots
For the cream cheese topping
½ cup
1 ½ cups
1 cup
1 teaspoon
To decorate
1 cup
How healthy are the main ingredients?
cinnamoneggcarrotcream cheesePumpkin seed

Preparation steps

1.

For the cupcakes: heat the oven to 350°F. Place paper liners in a 12 hole muffin tin.

2.

Mix together the sugar, flour, baking soda, and cinnamon in a mixing bowl.

3.
Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrots.
4.

Spoon into the paper liners and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.

5.

For the cream cheese frosting: beat the butter until soft, then beat in the cheese until blended. Sift in the powdered sugar and stir in the vanilla until smooth. Chill for 30 minutes.

6.
Spread on top of the cakes and sprinkle with pumpkin seeds.