Carrot Cinnamon Cupcakes
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 the cupcakes
- ¾ cup light brown sugar
- 1 ¾ cups self-rising flour (sifted)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 eggs
- ⅔ 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
Preparation steps
For the cupcakes: heat the oven to 350°F. Place paper liners in a 12 hole muffin tin.
Mix together the sugar, flour, baking soda, and cinnamon in a mixing bowl.
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.
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.