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Maple Frosted Carrot Cake Cupcakes

Posted on by Menard Design

Looking for a healthy, tasty, and easy fall themed dessert that is both kid and adult friendly? These lightly and fluffy carrot cake cupcakes with a sweet maple frosting are the perfect thing to make. They are vegan, gluten free, and refined sugar free. Plus, they’re bursting with flavor, packed full of veggies, and gut health friendly!

How do I incorporate probiotics into this recipe?

To incorporate Florajen Kids Probiotics into this recipe, simply open 12 individual probiotic capsules and sprinkle the contents into the frosting mixture. Gently fold the probiotics into the frosting and then frost the cupcakes as usual. For children who don’t like to swallow capsules, this is a perfect way to help them get their probiotics in. They won’t be able to taste the probiotics at all in the icing!

Maple Frosted Carrot Cake Cupcakes with Florajen Kids Probiotics

What ingredients do I need to make these carrot cake cupcakes?

You’ll need just a couple simple ingredients to make these cupcakes. They are:

  • oat flour
  • ground flaxseed
  • salt
  • baking powder
  • cinnamon, nutmeg and ginger
  • dairy free milk
  • pure maple syrup
  • pure vanilla extract
  • olive oil
  • shredded carrots
  • cashew butter
  • Florajen Kids probiotics

Help, I don’t have oat flour!

No oat flour? No problem! You can easily make your own at home. To make homemade oat flour simply blend rolled/old fashioned oats in a high speed blender (or process in a food processor). Blend/process until a flour consistency is reached.

What if I don’t have cashew butter, or I have a nut allergy?

You can definitely use a different nut or seed butter for the frosting if you don’t have cashew butter. Some other options include coconut butter, almond butter, sunflower seed butter, or sesame seed butter (tahini). I prefer cashew butter in this recipe but you can substitute it with another nut/seed butter if needed!

How do I store these cupcakes?

You will want to store the carrot cake cupcakes in a sealed container in the fridge for up to 5 days. This will help to keep them fresh and to keep the probiotics active.

Maple Frosted Carrot Cake Cupcakes with Florajen Kids Probiotics

Maple Frosted Carrot Cake Cupcakes

Prep Time: 30M
Cook Time: 30M
Total Time: 1H

Ingredients:

For the Cupcakes

  • 2 cups oat flour
  • 1/2 tsp salt
  • 3/4 tsp nutmeg
  • 3/4 tsp ginger
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 2 TBS ground flaxseed
  • 2/3 cup dairy free milk
  • 1/2 cup pure maple syrup
  • 1/4 cup olive oil
  • 2 cups shredded carrots (about 3 large carrots)
  • 1 tsp pure vanilla extract

For the Frosting

  • 1/3 cup cashew butter
  • 3 TBS pure maple syrup
  • 1/8 tsp salt
  • 12 Florajen Kids probiotic capsules

Instructions:

  1. Preheat the oven to 350° and line 12 muffin tins with cupcake liners. Spray the liners gently with cooking spray (you can omit the cupcake liners if preferred and just spray the muffin tins).
  2. While the oven is preheating, whisk together all of the dry ingredients in a large bowl.
  3. Carefully add the wet ingredients to the dry ingredients and stir them in until fully incorporated and the batter is smooth.
  4. Evenly distribute the cupcake batter between the 12 muffin tins and then place the cupcakes in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. After baking, remove the cupcakes from the oven and let them cool on the stovetop.
  6. While the cupcakes cool, prepare the frosting.
  7. In a small bowl mix together the frosting ingredients.
  8. Once the frosting is fully mixed, gently fold in the contents of 12 Florajen Kids probiotic capsules (you won’t be able to taste the added probiotics!). Simply open each capsule and add the contents to the frosting.
  9. Once the probiotics have been folded into the frosting, place the frosting in the fridge until the cupcakes are ready to be frosted.
  10. One the cupcakes have cooled, lightly frost each cupcake with the prepared frosting. You can top the cupcakes with sprinkles or roll the tops in shredded coconut flakes or crushed walnuts.
  11. Serve the cupcakes immediately or store in an airtight container in the fridge until serving.
  12. Store leftovers in the fridge for up to 5 days.

Recipe created by: Ruth Anne Bigley, The Bigley Basics

Important:
Kosher Certification Correction