Mini Whole-Wheat Carrot Cupcakes
I thought it would be nice to set out a healthy-ish treat for the Easter Bunny. Alas, there are no cupcakes left. Sorry, Bunny.
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup sugar
- 3/4 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil (I use melted coconut oil because of the health benefits)
- 1 tsp vanilla
- 1 cup chopped walnuts
- 5-7 or so medium carrots = 4 cups of shredded carrot
Preheat oven to 350°F and grease the cups of 3 mini cupcake pans.
First peel the carrots, then shred the carrots on a box grater or using the grater attachment on a food processor. Measure out and beat the sugars, eggs, oil, and vanilla. Add flour, spices, baking soda, and salt and mix well. Stir the carrots and the chopped nuts into the batter and spoon into the greased muffin tins. Bake for 20-25 minutes, remove when a skewer inserted into the center of a muffin comes out clean.
To make frosting, add softened butter and cream cheese to the rest of the ingredients in a food processor or mixer and blend until combined. Add less sugar for a softer frosting, add more sugar to firm up frosting.
When cupcakes have cooled, ice with frosting and top with a chocolate egg or half a nut.
Makes 36 mini cupcakes