carrotcupcake

Sugar-free Carrot Cupcakes 

Cupcakes:
4 eggs
4 T Sukrin Gold
4 T coconut flour
1 t baking powder
1 t vanilla powder (or extract)
1 t cinnamon
1 t powdered cardamom
2.5 T butter
1 cup shredded carrot

Cream Cheese Frosting:
3.75 T cream cheese (room temperature)
2.5 T butter, softened
6 T Sukrin Icing

Preheat oven to 350 F. Melt the butter. Mix eggs and Sukrin Gold with an electrical mixer. Gently fold the dry ingredients into the egg/sugar. Add the melted butter and shredded carrot.

Bake in oven in cupcake molds for approximately 15 – 20 minutes – keep an eye on the cupcakes and test with a cake needle or similar when done. Leave to cool.

Mix cream cheese and Sukrin Icing well. Then whisk the butter into the cream cheese mix. Please make sure that both the butter and the cream cheese are at room temperature.

Decorate the cupcakes with the icing and enjoy this delicious sugar and wheat free treat!

NB! This recipe has been translated from the Norwegian blog Let’s Cupcake.

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4 replies
  1. Beverly
    Beverly says:

    Could you please tell me the ratio for substituting sukrin for sugar, for example the sukrin:1 is substituted one for one, as is the sukrin gold….but nowhere can I find the amount of sukrin I need to use to replace regular sugar…all I see is that it has a 70-75% sweetness of regular sugar. Please advise me how much sukrin I need to use to replace one cup of regular sugar? Thank you so much!!!

  2. pernille
    pernille says:

    Hi Beverly,
    To obtain the same sweetness with Sukrin Granulated as you would with regular sugar, you would need to use just short of 1.5 cups of Sukrin for 1 cup of sugar. Most Sukrin products are 1:1 with regular sugar/brown sugar/honey/syrup – only Sukrin granulated and Sukrin Fiber Syrup Clear are 60-75% as sweet as their regular counterparts. Sometimes people who adjust to not eating sugar find, after a while, that they don’t need the sweet taste as much as before and they prefer the less sweet taste from substituting 1:1. Hope this helps?

  3. pernille
    pernille says:

    Hi Bashawn,

    The recipe was translated from a Norwegian blog – and no nutritional info was given. However, a quick look-up of the ingredients translates into little under 4 net carbs per cupcake with frosting. My Fitness Pal (the free version), among others, has a carb calculator that allows you to input the ingredients of any recipe and it’ll calculate the nutritional info. Best:-)

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