Maple Sweetened Carrot Coconut Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Maple-sweetened cupcakes with carrot, coconut, and warm spices like cardamom and cinnamon, topped with cream cheese frosting. Moist and flavorful, they can be served as muffins without frosting.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/3 cup 3 ounces unsalted butter
- 4 tablespoons maple syrup
- 1 teaspoon green-pod cardamom seeds (freshly ground)
- 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 (mashed)
- 4 egg whites
- 1 (8 ounces) package cream cheese, at room temperature
- 2 tablespoons maple syrup
- 2 teaspoons lime juice (freshly squeezed)
- 1/4 cup pistachios or hazelnuts (chopped)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 102mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 72mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 102MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.