Mix for two minutes until everything is smooth and there are no lumps.
Add the shredded carrots and mix everything, until just combined.
In a separate small bowl, whisk together the flour, collagen peptides, baking powder, baking soda, cinnamon powder, allspice and nutmeg powder.
Dump this dry mixture into the wet mixture and mix until just combined. The batter will be thick but don’t over-mix!
Pour this batter into cupcake liners and bake at 350 degrees for 20 minutes or until an inserted toothpick comes out clean.
While the cupcakes are cooling, prepare your cream cheese icing…
Add the cream cheese, butter and vanilla extract in a mixing bowl. Mix everything until there are no lumps.
Then, start adding powdered sugar, while continuing to mix. Start with 1 cup of powdered sugar and work your way up. More powdered sugar = thicker consistency of frosting. Less powdered sugar- Thinner consistency of frosting.
Once the cupcakes have cooled down to room temperature, frost them in cream cheese icing and cover them in chopped pistachios and golden edible pearls. Enjoy!
You can add ⅓ cup of mixed raisins, pecans and walnuts into the batter, if you like. If you are really fond of nutty/chewy cupcakes, you can increase that quantity to ½ cup.
Make sure to toss these “add-ins” in some flour so as to prevent them from sinking to the bottom of the cupcakes.
I like to add collagen peptides so as to increase the nutritional value of these cupcakes. You can easily order it online.
You can also replace protein powder with the same amount of all- purpose flour without any noticeable difference in these cupcakes.