Healthier Carrot Cake Cupcakes - Cream Cheese frosting

Cream cheese frosting: 🔅2 oz. of softened cream cheese 🔅4 tsp. of pure maple syrup 🔅1 1/2 tsp. of vanilla extract ... 🔅dash of Himalayan pink salt 🔅additional milk for thinning, if desired (I used a splash of Almond milk) 🔅Ground cinnamon (dash on at the end) 1) Mix all together. 2) I mixed in a bowl, then transferred to a measuring cup. 3) Then poured into a plastic bag 4) Cut the tip of the bag and drizzle over the cupcakes. 5) Dash on some ground cinnamon. 6) Serve & Enjoy 😊 🔅Store leftovers in an airtight container to keep fresh.🔅 (Inspired by: www.texanerin.com) Ingredients for Healthier Carrot Cake Cupcakes : 🔅1 1/4 cups Almond flour 🔅2 Tbsp. of coconut flour 🔅1/2 tsp. of baking soda 🔅dash or 2 of Himalayan pink salt 🔅1 1/2 tsp. of ground cinnamon 🔅1/2 tsp. of ginger or pumpkin spice (I used pumpkin spice.) 🔅1/4 tsp. of nutmeg or allspice (I used allspice.) 🔅2 eggs 🔅1/3 cup of unrefined, organic coconut oil 🔅1/3 cup of raw honey 🔅2 tsp. of vanilla extract 🔅1/2 cup of grated carrot (1/2 of a large carrot) Directions: 1) Preheat oven to 350F degrees & line a muffin tin w/8 muffin liners. 2) In a medium bowl, mix all the dry ingredients. Then set aside. 3) In a large bowl, mix together eggs, coconut oil, raw honey, & vanilla. 4) Add the dry mix to the wet mix and fold in the carrots. 5) Divide the batter into the lined muffin tins and bake for 17-20 minutes. (If a toothpick inserted in the center is clean, they are done.) 6) Let the muffins cool before removing them from the muffin tins. 7) Frosting is optional. Enjoy 😋 #creamcheesefrosting #carrotcakemuffins #glutenfree #healthyalternative #yummo