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

Healthy, because

Even smarter

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.

Ingredients

for
12
For the cupcakes
¾ cup light brown sugar
1 ¾ cups self-rising flour (sifted)
1 tsp baking soda
1 tsp ground cinnamon
2 eggs
cup sunflower oil
4 cups grated carrots
For the cream cheese topping
½ cup unsalted butter
1 ½ cups cream cheese
1 cup powdered sugar
1 tsp vanilla extract
To decorate
1 cup Pumpkin seed
How healthy are the main ingredients?
carrotcream cheesePumpkin seedcinnamonegg

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.