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Carrot Cake Cupcakes

Ingredients

Cupcakes

  • Swerve Sweets Vanilla Cake Mix
  • ⅓ cup chopped pecans or walnuts
  • 3 tbsp shredded unsweetened coconut
  • ¾ tsp cinnamon
  • Pinch cloves
  • 3 eggs
  • ⅓ cup oil
  • ⅓ cup water
  • 1 tbsp vanilla extract
  • ¾ cup shredded carrots

Frosting

  • 6 ounces cream cheese, softened
  • 3 tbsp butter, softened
  • ⅓ cup Swerve Confectioners
  • 1tsp vanilla extract
  • ½ cup heavy whipping cream


Instructions

  1. Preheat oven to 350 degrees, and line a cupcake pan with 12 cupcake liners.
  2. In a medium bowl, whisk together the Swerve Vanilla Cake Mix, chopped nuts, shredded coconut, cinnamon, and cloves, and set aside.
  3. In a separate bowl, whisk together eggs, oil, water, vanilla, and carrots.
  4. Add wet ingredients to vanilla cake mixture, and mix until just combined.
  5. Divide batter evenly among cupcake liners, and bake for 20 to 25 minutes, until the cupcakes are firm to the touch.
  6. Remove from the oven and let cupcakes cool.
  7. While cupcakes are baking, make the frosting.
  8. In a stand mixer, beat the cream cheese, butter, Swerve, and vanilla extract until well combined. Beat in the whipping cream until smooth.
  9. Add cream cheese to a frosting bag with a star tip, and pipe frosting onto cupcakes.
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Nutrition Facts

Serving Size 1

Servings 12

Calories 310
Total Fat 29g
Total Saturated Fat 9g
Cholesterol 80mg
Sodium 230mg
Total Carbs 23g
Dietary Fiber 4g
Sugars 3g
Added Sugar 0g
Swerve 14g
Protein 6g
Net Carbs: 5g