Back to School Cupcakes – (A)pple, (B)anana, (C)arrot

CUPCAKE PROJECT
13Ingredients
40Minutes
170Calories

Ingredients

US|METRIC
  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon 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 teaspoon 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

    170Calories
    Sodium5% DV125mg
    Fat11% DV7g
    Protein6% DV3g
    Carbs8% DV24g
    Fiber8% DV2g
    Calories170Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol50mg17%
    Sodium125mg5%
    Potassium115mg3%
    Protein3g6%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber2g8%
    Sugars11g22%
    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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