Low Glycemic Mesquite Cupcakes

1  cup		Coconut Palm Sugar
1/3  cup		Coconut flour
2/3  cup		Mesquite Flour
2-1/4  teaspoons		Baking Powder
1/4  teaspoon		Real Salt
6		Large Eggs
1/4  cup		Whole Milk
6  tablespoons		Unsalted Butter
1/2  teaspoon		Vanilla Extract

Tip: For nutritional information on all the ingredients in Low Glycemic Mesquite Cupcakes just click on each ingredient name. Then adjust the serving size for any Low Glycemic Mesquite Cupcakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 Mix together dry ingredients.
2 Mix together we ingredients.
3 Add the wet to the dry ingredients and mix thoroughly.
4 Insert 12 cupcake liners into cupcake pan.
5 Fill liners 1/2-3/4 full.
6 Bake for 15-20 min.
7 Let cupcakes cool for 10 min. Put them in a Ziploc bag and place in fridge for 30 min. The flavors will be enhanced and the cupcakes will be perfectly moist and ready to eat. Enjoy!

Top with Cream Cheese Frosting Recipe:
1 Box Cream Cheese (at room temperature)
6 Tbsp unsalted butter (melted)
1 cup coconut palm sugar

- Transfer frosting to a pastry bag. Refrigerate for 15-30 minutes. Frost your cupcakes. Enjoy!