Description
Sweet, soft and all the taste of carrot cake with the hidden benefit of beans! Beans are the secret ingredient in these Healthy Carrot Cupcakes.
Ingredients
1 box carrot cake mix
1 can white beans, drained and rinsed
3 large eggs
½ cup water
½–⅓ cup neutral cooking oil (whatever the box calls for)
1 cup shredded carrots
⅓ cup chopped walnuts
For the Frosting*:
8 oz cream cheese, softened
⅔ cup powdered sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract
Instructions
Combine the cake mix, white beans, eggs, water and oil in a blender. Blend until smooth and creamy.
Stir the shredded carrots and chopped walnuts into the smooth batter.
Pour into prepared muffin tins and bake mini cupcakes for 8-10 min and regular size cupcakes according to box instructions.
For the frosting: While the cupcakes are baking, beat the cream cheese until light and fluffy for about 1 minute. Slowly add the powdered sugar, cinnamon and vanilla extract. Beat for another 2 minutes, or until everything is combined, light and fluffy.
Allow the cupcakes to cool completely then top with the frosting and serve
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: oven
- Cuisine: easter
