Mini Carrot Cake Cupcakes with Cream Cheese Frosting
Make these healthy mini Carrot Cake Cupcakes for a holiday dessert, to celebrate spring, or just as a healthier alternative to standard cupcakes. They are a perfectly sized toddler dessert!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yummyfamilyfood.com.
Cooking tools:
- Hand mixer
- Muffin tin
- Cooling rack
- Oven
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Grater
- Kitchen shears
- Zip-top bag
- Cupcake liner
- Toothpick
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 2 tablespoons ground flaxseed
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 cups shredded carrots
- 1 cup unsweetened applesauce
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- Cream Cheese Frosting
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