Whole-Wheat Banana-Carrot Cupcakes

By bossenga

Stephanie Chain, St. Marys, Ga., All You

JULY 2014

Ingredients

• 1 1/2 cups whole-wheat flour, sifted
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 ripe banana, mashed
• 1/3 cup shredded carrots
• 1/4 cup milk (not nonfat)
• 1/4 cup canola oil
• 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup honey
• 6 ounces cream cheese, at room temperature

Preparation

Step 1

1. Preheat oven to 350°F; line 9 cups of a muffin pan with paper liners. Whisk flour, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together egg, banana, carrots, milk and oil.

2. Stir banana mixture into flour mixture. Divide batter among lined cups. Bake until toothpick inserted in center comes out clean, about 18 minutes. Let cool completely on a wire rack.

3. Beat butter, vanilla, honey and cream cheese in a bowl with an electric mixer on medium speed until creamy, about 1 minute. Frost. Serve or refrigerate in an airtight container.