homemade ginger: RECIPE: Carrot Banana Cupcakes

RECIPE: Carrot Banana Cupcakes

Wednesday, November 21, 2012

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 350ยบ.   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.


  1. These look delicious! Thanks for sharing, and since I really don;t have a dish to make, this just might go on the list for tomorrow:)

  2. 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!

  3. These look so yummy! I will be making these for Christmas this year :) Would it be okay if I share your recipe on my blog? Thanks so much!

  4. Mmm, these look soo good! I've pinned them and will definitely be making them sometime soon. I always have gross, black bananas laying around. ; ) lol



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