RECIPE: Carrot Banana Cupcakes

I’m going to pretend like no one has any cooking to do and desperately needs another recipe to make tomorrow.  Realistically, you can save this one for a rainy day or when you are craving something sweet.  I whipped up these carrot banana cupcakes with cream cheese frosting the other day and they are just amazing.

I adapted the recipe from MADE’s carrot cupcakes. I love how she modified it to use a little banana, so I added in a little more banana, lessened the sugar a bit and made my homemade cream cheese frosting.

First, you will want to grate about 4 carrots. (BTW…I love that I can now take pictures of food on my counter top without hiding in shame.)

Mix up your dry ingredients

And your wet ingredients…

Add a brown old banana from the freezer (or your counter…or just a normal banana)

Add the dry to the wet ingredients.  After that is all mixed, add in the carrots.

Fill up your cupcake liners about 3/4 full with an ice cream scoop.

Once they are baked and cooled (350 for about 20min), mix up some cream cheese frosting. It’s just a bar of cream cheese, a little vanilla, confectioner’s sugar and butter.

Spread it on the cooled cupcakes with a knife, or pipe it on. I just put some frosting in a ziplock bag, snipped off a corner and piped it on. Then, my girls added sprinkles of course.

Enjoy! The banana flavor is very subtle, but it’s there. They are so moist and yummy. I just frosted half of them and froze the rest of the batch for another day.

Here’s the full recipe!

Carrot Banana Cupcakes (adapted from MADE)
2 cups grated carrots (about 3-4 large carrots)

1/4 cup oil
1 over ripe banana

1 1/3 cup sugar
3 eggs
2 tsp vanilla
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup buttermilk (or 1 cup lowfat milk mixed with 2 tsp vinegar)

*Heat the oven to 350º.   Mix the flour, soda, salt and cinnamon, set aside.  In a mixer, beat the eggs, sugar, vanilla, oil and banana. Add in buttermilk and mix until incorporated. Add in the dry ingredients until mixed.  Add in grated carrots.  Fill cupcake liners 3/4 way full and bake for about 20-22 minutes until a toothpick comes out clean. (makes about 24 cupcakes)

Cream Cheese Frosting
1 8oz bar cream cheese
1 tsp vanilla
4 tbs butter
5-6 cups confectioner’s sugar

*Beat softened cream cheese and butter together until whipped. Add in vanilla and slowly add in confectioner’s sugar until it’s a thick consistency. Spread or pipe on cooled cupcakes.


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    Sounds and looks heavenly! I'm stopping by from the link party at Organize and Decorate Everything. I will definitely hold on to this recipe and make it soon!

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