Sour Cream Carrot Cupcakes

     Seriously one of the best cupcakes I have ever created.  Spicy, moist, tender, and filled with flavor.  My Sour Cream Carrot Cupcakes will be perfect at Easter, or any time of year.  Each of these little darlings are only 250 calories, 15.5g carbs, 1.9g fiber, 12g sugar alcohol, 1.6g net carbs, 6.7g protein and 23g fat (macros are for 1 Cupcake + 1 Tablespoon plus 2 teaspoons Frosting) .  The big secret in these is to use freshly grated Carrot in the mix.  Definitely put these on your must try list!

Ingredients for 12 Cupcakes~
1/2 cup freshly grated Carrot, this was 2.5oz or one large 7-8" Carrot
1/4 cup Coconut Oil, softened
1/2 cup Lakanto Monk Fruit (I used the Golden, but Classic is fine) ~use code Paige20 for discount at checkout
4 Extra Large Eggs, room temperature
1/4 cup Sour Cream
1 3/4 cups Almond Flour
1 teaspoon Baking Powder
Dash Vanilla
Dash Cinnamon
Dash Cloves
Dash Nutmeg
Dash Ginger
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4 Tablespoons Butter, softened to room temperature
4oz Cream Cheese, softened to room temperature
1/4 cup Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount
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1 large Walnut, crushed~for garnish as desired, optional

     Shred Carrot using small grater, add to mixing bowl along with Oil and cream with beaters.  Blend in Monk Fruit, and then Eggs one at a time.  Continue to add Sour Cream, followed by the Almond Flour.  End by adding in Powder, Vanilla and spices til well incorporated.  Add 1/4 cup batter to a 12 silpat lined cupcake tin.  Bake at 350 for 23 minutes.  Meanwhile, blend together second set of ingredients with beaters til smooth, add to piping bag and frost when Cupcakes have cooled.  If you don't have a piping bag, add Frosting to baggie, snip corner and frost accordingly.  Garnish with Walnut crumbles if desired, not included in macros.  Store any leftovers in fridge.  Enjoy  :)