Makes 14-16 cupcakes
Ingredients:
- 2 C Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ½ C Splenda Brown Sugar Blend (1 cup brown sugar)
- 3/4 C coconut oil
- 2 tsp Vanilla extract
- 3 Large Eggs
- ½ C Apple Sauce
- 1 (8oz) Can Crushed Pineapple (juice and pineapple)
- 2 C shredded Carrots
- ½ C shredded Coconut
- ¼ C Raisins
- 2 T shredded Coconut to garnish (optional)
For the Icing:
- 8 oz low fat Cream cheese
- 4 T Butter (56g)
- ½ T Lemon Juice + the zest of the lemon
- 1 tsp Vanilla extract
- 1 C Powdered Sugar
Preheat the oven to 350ºF.
In a large bowl sift the dry ingredients: flour, salt, cinnamon, nutmeg, baking powder and baking soda, stir well and set a side for a moment.
In an electric mixer beat the coconut oil with the brown sugar, until you get a creamy grainy paste, then add in the eggs one at a time, beating each egg for at least 30 seconds. Once the last egg is well combined with the rest of ingredients, then ad din the vanilla extract, the apple sauce, and the crushed pineapple, don't forget to also add in the juice that comes with the pineapple! Blend on high for 30 seconds to a minute, just combine really well. Now to this mixture, add in half the flour mixture, and stir until combined. Do NOT over-mix! Then add in the rest of the flour, and stir to combine, do not over-mix!!
Once the flour mixture is well incorporated with the wet ingredients, now add in the shredded carrots, coconut and raisins, toss to combine.
Line your pan with cupcake wrappers and spray them with cooking spray. Pour the batter into your cupcake pan, and bake at 350ºF for 20-25 minutes or until cooked.
Let them cool completely before frosting them.
To make the Icing: In an electric mixer beat all the ingredients for the icing, and beat together until you get a soft icing. Refrigerate until you are ready to use it.
Once the cupcakes are completely cold, now you can decorate them with the icing, and garnish with more shredded coconut.
Enjoy!
