Carrot Cake Cupcakes
The recipe Carrot Cake Cupcakes is ready in about 45 minutes and is definitely an excellent vegan option for lovers of American food. This recipe serves 12. One serving contains 134 calories, 2g of protein, and 0g of fat. A mixture of pas
Instructions
Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots.
Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a toothpick inserted in the center comes out clean.For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.Nutritional Information
32gDietary Fiber2gSugars20gProtein2g