Ingredients
- 2 large eggs
- 1/2 cup coconut sugar
- 1/3 cup refined coconut oil melted
- 2 teaspoons vanilla extract
- 1 8- oz. can crushed pineapple in juice drained
- 1 1/2 cup grated carrots
- 1 1/2 cups almond flour
- 2 tablespoon coconut flour
- 2 tablespoon tapioca flour
- 1 teaspoon baking soda
- pinch salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup chopped pecans
- 8 ounces cream cheese or dairy-free cream cheese softened, see Note 1
- 1/4 cup pure maple syrup
- 1/4 cup refined coconut oil softened
- 1/2 teaspoon vanilla extract
- pinch ground ginger
Instructions
- Preheat oven to 350ยบ F. Line a muffin tin with 12 paper liners, preferably parchment paper liners.
- In a large bowl, whisk eggs. Stir in coconut sugar, melted coconut oil, and vanilla extract. Stir together until well combined. Add in drained crushed pineapple, carrots, and dry ingredients: almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and ginger. Whisk well until well combined and smooth, then fold in chopped pecans.
- Portion out batter into lined cupcake tin, filling each completely full. Recipe will make approximately 11-12 cupcakes. Bake on the middle rack for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool for a few minutes, then remove cupcakes from the tin and let fully cool on a wire rack.
- In the meantime, make your cream cheese frosting. Combine softened cream cheese, maple syrup, softened coconut oil, vanilla extract, and ground ginger in a medium bowl. Beat with a stand or handheld mixer until completely smooth. Set aside.
- When cupcakes are completely cool, frost with an offset spatula or butter knife. You can also pipe a swirl onto the top of the cupcake then smooth with a spatula or butter knife. Garnish with a sprinkle of finely chopped pecans, if desired.
See full instruction on : 40aprons.com
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