Butterfly Carrot Cake Cupcakes

Name: Butterfly Carrot Cake Cupcakes
Ingredients: 100g butter, melted; 1 egg; 1 tsp baking powder; 130g wholewheat flour; 60g maple syrup; 60g dark brown sugar; 100g carrots, grated; ½ banana mashed to a paste; ½ tsp cinnamon; ½ tsp ground ginger; 80g walnuts chopped or smashed until small pieces; 200g Philadelphia cream cheese (don't be tempted to use half fat as it doesn't work and in my experience Philadelphia is the best); 60ml maple syrup

www.cookingthemhealthy.com

Healthy Butterfly Carrot Cake Cupcakes use whole wheat flour and walnuts for a nutritious twist. Perfect for involving kids and balancing blood sugar with cinnamon. Perfectly spiced and delicious!

View full recipe on www.cookingthemhealthy.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cookingthemhealthy.com.

Share this recipe:

Cooking tools:

Kitchen scale
Fine-mesh sieve
Grater
Muffin tin
Cupcake liner
Cooling rack
Oven
Mixing bowl
Saucepan
Spoon
Measuring spoon
Fork
Skewer
Chef's knife
Cutting board

Ingredients

100g butter, melted
1 egg
1 tsp baking powder
130g wholewheat flour
60g maple syrup
60g dark brown sugar
100g carrots, grated
½ banana mashed to a paste
½ tsp cinnamon
½ tsp ground ginger
80g walnuts chopped or smashed until small pieces
200g Philadelphia cream cheese (don't be tempted to use half fat as it doesn't work and in my experience Philadelphia is the best)
60ml maple syrup