Cupcakes with Cream Cheese Icing

This is a versatile recipe for cupcakes you can make with Carrots, Apples, Bananas, Zucchini or Pumpkin

12 servings, 12 cupcakes

Ingredients – CAKE BASE

  • 1 cup  fruit/veg choose between these fruits/vegetables – Carrots (shredded),Apples (chopped finely), Bananas (mashed), Zucchini (shredded), Pumpkin Purée
  • 1 cup granulated sugar 200 grams
  • 2 eggs
  • ¾ cup    oil
  • 1 ½ cup flour 180 grams
  • 1 tsp   baking powder
  • 1 tsp   baking soda
  • ½ tsp cinnamon

Ingredients – Cream Cheese Icing

  • ¼ cup             butter (softened) 58 grams
  • ¼ pound        cream cheese 113 grams
  • 2 cups            icing sugar 260 grams
  • ¼ tsp              salt
  • ½  tsp             lemon juice

Directions

  1. Preheat oven to 350.
  2. Combine dry ingredients in a separate bowl.  Whisk together.
  3. Combine sugar, oil and eggs and whisk together.  Add shredded fruit/veg and mix with wet ingredients.
  4. Fold in the dry ingredients to combine.
  5. Spoon into muffin cups and bake for @15-20 minutes until tops spring back when lightly touched.

Cream Cheese Icing

  1. Add all ingredients to food processor and blend until smooth.
  2. Spread on top of cooled cupcakes.

Nutrition

(nutrition info here)

Carbon Impact

(carbon info here)

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