Maple Sweetened Carrot Coconut Cupcakes

Name: Maple Sweetened Carrot Coconut Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1/3 cup 3 ounces unsalted butter; 4 tablespoons maple syrup; 1 teaspoon green-pod cardamom seeds; 1 teaspoon ground cinnamon; 1 teaspoon ground all spice; 1/2 teaspoon vanilla extract; 1 1/2 cups 5 ounces almond flour; 1/2 cup (2 ounces) buckwheat flour; 1/2 cup (2 ounces) unsweetened shredded coconut; 2 teaspoons baking powder; 1 1/3 cups 4 medium carrots shredded carrots,; 1 large ripe banana; 4 egg whites; 1 (8 ounces) package cream cheese, at room temperature; 2 tablespoons maple syrup; 2 teaspoons lime juice; 1/4 cup pistachios or hazelnuts

20 mins prepServes 12

These gluten-free carrot coconut cupcakes are sweetened with maple syrup and bananas. They are flavored with warm spices like cardamom, cinnamon, and all-spice. Although the cream cheese frosting turns them into delicious and pretty cupcakes, they are moist enough to be served without the frosting just by themselves as muffins.

0 servings