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Back to School Cupcakes – (A)pple, (B)anana, (C)arrot
CUPCAKE PROJECT13Ingredients
40Minutes
170Calories
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Ingredients
US|METRIC
14 SERVINGS
- 1 1/2 cups flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 cup honey
- 1/4 cup sugar
- 1 cup carrots (finely chopped, about 1 large carrot - It's easiest to do this in a food processor. If you use organic carrots and scrub them well, you don't even have to peel them first.)
- 1 cup banana (overripe, about 2 bananas, mashed)
- 1/2 cup unsalted butter (room temperature)
- 2 eggs
- 1 tsp. vanilla extract
- 1 lemon (medium-sized)
- 1 cup apples (peeled and roughly chopped, I used Golden Delicious, but you can use whatever kind you like)
- cream cheese frosting (Cinnamon, see cinnamon cream cheese frosting recipe)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium125mg5% |
| Potassium115mg3% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber2g8% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C15% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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