DSC06833 Edit

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

Nutrition Facts Serving Size 1 Servings 12 |
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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 |