Directions

1. Preheat the oven to 350 F. Grease 2 mini muffin tins (or cook in batches)
2. Add almond flour, RxSugar Crystal Sugar, baking powder, salt, walnuts and cinnamon to a large bowl.
3. Stir all ingredients very well. Add grated carrots and stir to combine.
4. Break eggs into a small bowl and beat with a fork. Add vanilla to the eggs, and stir. Pour egg mixture into the almond flour mixture and stir until well combined.
5. Scoop mixture into prepared muffin tin(s).
6. Bake 12 minutes on the oven center rack.
7. Make sure to let cool completely so the cakes don't break when you go around the sides with a knife and then pop out.
8. Make the Cream Cheese Frosting while cupcakes are baking.
9. Bring the cream cheese and butter to room temperature. Beat cream cheese and butter until smooth. Add vanilla, RxSugar Organic Maple Flavored Syrup and RxSugar Crystal Sugar and beat until well combined.
10. Slowly beat in the yogurt. Taste and add more yogurt or RxSugar if desired.
11. Frost cupcakes when they are cool. Enjoy!