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Carrot Cupcakes

The blend of zesty orange and spicy cinnamon in these cupcakes is something extraordinary. 


  • 1/2 cup butter (100 g)
  • 1/2 cup light brown sugar (100 g)
  • 1 cup + 3/4 cup Loprofin Baking Mix, plus extra for dusting (220 g)
  • 2 tsp powdered low protein egg replacer
  • 1 tsp cinnamon
  • 1/3 cup carrots, finely grated (40 g)
  • 1/2 cup + 1/3 cup liquid LP-Drink Mix prepared as per label instructions (200 mL/6.6 fl oz)


  1. Preheat oven to 360°F. Line cupcake tray with paper liners.
  2. In a large bowl, cream the butter and sugar together until the mixture is light and fluffy.
  3. Add in the Loprofin Baking Mix, egg replacer, carrot, cinnamon and LP-Drink Mix and beat until smooth. 
  4. Divide the batter between the cupcake cups and bake in the preheated over for 15-20 minutes.
  5. Allow to cool on a wire rack before decorating with icing.
  6. Store cupcakes in an airtight container for up to 3 days. Un-iced cupcakes can be frozen for up to 3 months.

Makes about 6 large or 10 medium cupcakes

Nutritional Information Per Recipe (without icing)
Calories 2160
Protein 3.0 g
Phenylalanine 117 mg
Leucine 226 mg