Carrot Pineapple Cupcakes

r_5f02949fd1dd00

Source: 40 APRONS

Carrot Pineapple Cupcakes

r_5f02949fd1dd00

Source: 40 APRONS

Ingredients

Yields: 12 cupcakes (12 Servings)

Cupcake gr_5f02964f7ef940
    2 large eggs 100g
    2 tsps vanilla extract 8.4g
    8 oz Canned crushed Pineapple in juice 226.8g
    1/2 cup coconut sugar 100g
    2 tbsps coconut flour 15g
    2 tbsps tapioca flour 16g
    1 tsp baking soda 4.6g
    Pinch salt 0.2g
    1/3 cup coconut oil, melted 71.94g
    1 1/2 cup grated carrots 165g
    1 1/2 cups almond flour 340.5g
    1/2 tsp cinnamon 1.3g
    1/4 tsp ground ginger 0.45g
    1/2 cup chopped pecans 49.5gCream Cheese Icing gr_5f029682ac22d0
    8 oz cream cheese 226.8g
    1/4 cup coconut oil, softened 78.75g
    1/2 tsp vanilla extract 2.1g
    pinch ground ginger

ALWAYS check labels before buying or consuming!

Cupcakes: Preheat oven to 350°F. Line muffin tin. Whisk together all ingredients thoroughly, adding pecans last. Fill to the brim and bake 22min. Cool. Frosting: Beat all ingredients together until smooth.

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Cuisine: American, North American
Occasion: Party,
Texture/Feel: Soft/Bready
Flavor: Sweet
Necessary Equipment: Oven

Oven