Mini Carrot Cake Cupcakes with Orange Cinnamon Frosting

Ingredients

For the frosting:

  • 1 1⁄2 cups peeled, chopped sweet potatoes
  • 1⁄4 cup plus 1 tablespoon virgin coconut oil, melted
  • 1⁄4 cup honey
  • 2 tablespoons tapioca starch
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon (packed) finely grated orange zest
  • 1⁄2 teaspoon ground cinnamon
  • Pinch of sea salt

For the cupcakes:

  • 1 /3 cup coconut flour
  • 2 tablespoons tapioca starch
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon freshly grated nutmeg
  • 1⁄4 teaspoon sea salt
  • 2 large eggs, room temperature
  • 1 /3 cup unsweetened applesauce
  • 1⁄4 cup honey
  • 1⁄4 cup unsweetened almond milk
  • 2 tablespoons virgin coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup (packed) shredded carrots
  • 1⁄2 cup chopped pecans or walnuts
  • 1 /3 cup raisins or dried currants

Directions

Make the frosting:

Bring an inch or so of water to simmer over medium heat in a small pot fitted with a steamer basket. Add the sweet potato cubes. Cover and steam over medium heat until the potatoes are tender when pierced with a knife, about 10 minutes.

Place the sweet potato cubes in a food processor fitted with the steel blade. Add the remaining frosting ingredients and puree until creamy and smooth, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Transfer the frosting to a shallow bowl and refrigerate until completely chilled and firm, about 1 hour.

Make the cupcakes:

Preheat the oven to 350ºF. Line 20 cups of a mini muffin pan with mini paper liners. In a medium bowl, whisk together the coconut flour, tapioca starch, cinnamon, baking soda, ginger, nutmeg, and salt. In a large bowl, beat together the eggs, applesauce, honey, almond milk, coconut oil, and vanilla with an electric mixer on medium speed until combined. Add the flour mixture and beat until thoroughly combined. Stir in the carrots, pecans, and raisins by hand.

Divide the batter among the lined muffin cups. Bake for 18-20 minutes until a toothpick inserted into the center of a cupcake comes clean. Cool completely before frosting.

Servings

Makes 20.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Applesauce Cake Cinnamon Dairy Free Magazine Nuts Orange Spring Sweet Potatoes
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