Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting

By Carrie Vitt Published: April 22, 2012

• Yield: 24 large or 48 mini cupcakes (24 - 48 Servings)

These cupcakes make for great muffins in the morning sans the frosting. You can also substitute the cream cheese with mascarpone cheese. Also, if you are on the GAPS diet, omit the baking powder - the cupcakes won’t rise quite as high, but they will still be moist and delicious.

Ingredients

• 2 cups blanched almond flour
• 1/2 cup coconut flour
• 1 1/4 teaspoons baking powder
• 1 tsp baking soda
• 1/2 teaspoon unrefined sea salt
• 1 pound carrots (scraped and grated)
• 4 large eggs (at room temperature)
• 1 cup honey (divided)
• 1 cup coconut oil
• 1/2 cup full-fat yogurt (room temperature)
• 3/4 pound mascarapone or cream cheese
• 2 teaspoons vanilla extract
• 1 cup heavy cream (whipped until soft peaks form)

Instructions

1. Preheat oven to 375ºF and adjust rack to middle position. Line two 12-cup muffin pans with muffin liners. 
2. Place almond and coconut flours, baking powder, baking soda and salt in the bowl of a standing mixer. Using the beater attachment, combine the ingredients on low for about 20 seconds. Add grated carrots and beat on low for about 30 seconds until incorporated. 
3. Pour eggs and 3/4 cup honey in the bowl of a food processor or blender. Process for 20 seconds. Add melted coconut oil and yogurt and process for an additional 20 seconds until smooth. Pour egg mixture into flour mixture and beat on low until combined. Spoon batter into muffin cups making each about 3/4 full. Bake for 18-20 minutes, until edges are just golden brown. Cool completely.
4. Whisk mascarapone or cream cheese, remaining 1/4 cup honey and vanilla in the bowl of a standing mixer until smooth. Using a spatula, fold in whipped cream. Frost cooled cupcakes with frosting. These are best served the day they are made.

Read more: http://nourishedkitchen.com/deliciously-organic-recipe-grain-free-carrot-cupcakes/#ixzz2o9EaqdRr

Impossible Pumpkin Pie Cupcakes

Ingredients

1	15 oz can pumpkin puree
½	cup sugar
¼	cup brown sugar
2	large eggs
1	teaspoon vanilla extract
¾	cup evaporated milk
⅔	cup all purpose flour
2	teaspoons pumpkin pie spice
¼	teaspoon salt
¼	teaspoon baking powder
¼	teaspoon baking soda

Directions

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

http://www.keyingredient.com/recipes/632470532/impossible-pumpkin-pie-cupcakes/