Carrot Cupcakes

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

Print Recipe

Category Dessert

Makes12 cupcakes

Ingredients

½ cup (114 g) butter, softened
½ cup (100 g) light brown sugar, lightly packed
1¾ cup (233 g) Loprofin Baking Mix
2 tsp powdered low protein egg replacer, mixed with water per package instructions
1 tsp cinnamon
⅓ cup (40 g) carrots, finely grated
4 scoops (20 g) Milupa LP-Drink, prepared (mixed with 6 fl oz of water)

Directions

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.

Notes

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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