Super MOIST Carrot Cake Cupcake with cream cheese frosting! This recipe is made with whole wheat flour, crushed pineapple, almonds, dried cranberries and no refined sugar!
Turn oven on 375F degrees. Line muffin pan with liners, muffin molds or silicone mold and set aside.
Add the first six ingredients to a stand mixer, one at a time and mix using the whisk attachment on medium speed until well incorporated.
Switch to the paddle attachment. Add the flour, one cup at a time. Followed by baking powder, cinnamon and salt. Mix until well combined. Turn off mixer and remove bowl from stand. Fold in almonds and cranberries.
Scoop the dough into the muffin cups about 3/4 full. Bake for 23-25 minutes. Tops should be golden brown. Insert a toothpick to make sure it’s fully cooked inside (toothpick should come out clean). See notes* Remove from oven allow it to cool down.
Add cream cheese, powdered sugar and vanilla extract to a bowl and mix using a hand mixer or you can use the stand mixer, until smooth and well incorporated.
When cupcakes are cooled down, spread a generous layer of cream cheese on top using a piping bag or spatula.
Cut 1 1/2 - 2 inches of the end of a carrot then slice it in half lengthwise. Place one half cut side down on top of the cream cheese frosting and place a few rosemary leaves on top.
*Recipe times for 9 jumbo muffins, if you are making smaller muffins cook for 18-21 minutes.