Preheat oven to 160°C and line a 12-cup muffin tin with paper cups.
Carrot Ginger Cupcakes with Cream Cheese Frosting
Carrot Ginger Cupcakes with Cream Cheese Frosting
- Makes12 servings
- Prep Time20 min
- Cook Time20 min
- Frosting Time10 min
- Total Time50 min
- Calories290
- Made withSplenda Granulated Sweetener
Ingredients
Cupcakes
- 160 ml vegetable oil
- 60 ml orange juice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated fresh ginger
- 100 g finely grated carrot
- 220 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 25 g unsweetened shredded coconut
- 8 tablespoons SPLENDA® Granulated
Frosting
- 170 g cream cheese at room temperature
- 30 g unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy290 kcal371.79%
- Total Fat22.00 g28.21%
- of which saturates7.00 g2.55%
- Total Carbohydrate18.00 g6.55%
- of which sugars2.00 g0.73%
- Fibre1.00 g3.57%
- Protein5.00 g10%
- Salt0.63 g0.23%
Instructions
1
Cupcakes
2
Whisk oil, Splenda Granulated, orange juice, eggs, vanilla and ginger to combine. Stir in grated carrot.
3
In a separate bowl, sift flour, baking powder, baking soda, salt, coconut, and spices. Stir into carrot mixture and spoon into prepared muffin tin.
4
Bake for about 20 minutes, until tops of cupcakes spring back when gently pressed. Let cool before frosting.
Frosting
5
Beat all ingredients until smooth. Frost cooled cupcakes and store refrigerated.
Made with
Splenda Granulated Sweetener
Recipes You May Also Like
