Carrot Cupcakes

Carrot Cupcakes

Carrot Cupcakes

The combination of cinnamon and the delightful surprise of grated carrots make these cupcakes a hit for any occasion.
Category Dessert
Makes12 cupcakes


  • ½ cup (114 g) butter, softened
  • ½ cup (100 g) light brown sugar, lightly packed
  • cup (233 g) Loprofin Baking Mix
  • 2 tsp powdered low protein egg replacer, mixed with water per package instructions
  • 1 tsp cinnamon
  • cup (40 g) carrots, finely grated
  • 4 scoops (20 g) Milupa LP-Drink, prepared (mixed with 6 fl oz of water)


  • Preheat oven to 350°F. Line 12-cup muffin tin with cupcake liners.
  • Cream together butter and brown sugar with an electric hand mixer.
  • Add baking mix, prepared egg replacer, cinnamon, carrots, and prepared drink mix and beat until smooth. Divide the batter evenly in the prepared muffin tin.
  • Bake for 15 minutes. Allow to cool on wire rack.
  • Optional: decorate with homemade buttercream frosting.


Store cupcakes in an airtight container for up to 3 days. Un-iced cupcakes can be frozen for up to 3 months.

Nutrition Per Serving

Serving size: 1 unfrosted cupcake
Calories: 180
Protein: 0.3 g
Phenylalanine: 10 mg
Leucine: 19 mg
Tyrosine: 7 mg

Nutrition Per Recipe

Makes: 12 cupcakes
Calories: 2160
Protein: 3 g
Phenylalanine: 118 mg
Leucine: 227 mg
Tyrosine: 84 mg

Loprofin Baking Mix and Milupa LP-Drink are medical foods for the dietary management of inherited metabolic disorders and other medical conditions requiring a low protein diet. Must be used under medical supervision.

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