🍰 Banana Carrot Cake Pupcakes
Nut-Free, Moist, and Perfect for Humans!
Makes 6-8 cupcakes
🧁 Ingredients:
1 ripe banana (mashed)
1/2 cup vegetable oil or melted coconut oil
1/4 cup maple syrup or honey (for sweetness)
1/2 cup unsweetened applesauce
1 cup all-purpose flour (or whole wheat flour for a heartier option)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/2 cup grated carrot
Pinch of salt
🎂 Frosting:
1/4 cup cream cheese (or dairy-free cream cheese for a vegan option)
2 tbsp powdered sugar (or maple syrup for a sugar-free version)
1 tsp vanilla extract
Optional: a pinch of cinnamon for flavor (makes it even more delicious!)
🥣 Instructions:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, mash the banana until smooth. Then add the oil, maple syrup, and applesauce. Mix well.
In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
Slowly but surely, add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrot.
Scoop the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Let the pupcakes cool completely before frosting.
For the frosting, beat the cream cheese, powdered sugar (or maple syrup), and vanilla extract until smooth and creamy.
Frost the pupcakes generously with the cream cheese frosting, and optionally sprinkle a little cinnamon on top for extra flavor.
🐾 Serving Notes:
Store the cupcakes in the fridge for up to 4 days or freeze for longer storage.