Have you ever had a cupcake for breakfast and didn’t have to feel naughty? Well, our carrot quinoa cupcakes are so packed with nutrients and protein, you can eat them without having that sugar crash immediately after you pop ‘em down the hatch!
These are a winner, no matter the family member. I am not much of a sweet eater, but these little gems are divine. I even love them without the icing!
Get the kids involved:
- This is a great lesson for kids that even veggies can be sweet treats. The beautiful sweet, orange carrots in this recipe make these cupcakes shine!
- Teach them how to measure ingredients correctly. First fill your measuring cup or spoon where it overflows and then use your finger or back of a knife to skim off the excess for the correct measurement.
- Have your kids count the carrots and peel them.
- How about a helper to line those cupcake tins and then let them pour the batter when it’s ready! We use a wet paper towel under the measuring cup when pouring to capture excess drips.
- 2 cups Quinoa Flour (**or use all-purpose flour if you can’t find Quinoa flour)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 3 large eggs
- 3 cups grated peeled carrots (about 6 carrots)
- 8 ounces cream cheese, room temperature
- 1/4 cup pure maple syrup
- Preheat oven to 375F (350F convection). First, measure and combine your DRY ingredients: whisk together flour, baking soda, salt and cinnamon in medium bowl to blend.
- Next mix your WET ingredients - whisk sugar, applesauce, vanilla extract and oil in large bowl until well blended. Whisk in eggs 1 at a time.
- Now, add your DRY ingredients to your WET ingredients, slowly incorporating them as you stir until blended.
- Grate carrots with a grater or a food processor. Stir in your grated carrots.
- Line cupcake tin with 12 paper cupcake holders. Put the batter into a measuring cup; pour the batter into the cup cake holders.
- Set timer for 30 minutes. Check at 25 minutes by inserting a toothpick into the cupcake’s center to see if it comes out clean.
- Cool in pans for 15 minutes. Once cool to the touch, you can top with icing.
- Beat cream cheese and maple syrup together.
- Spoon into a ziplock bag and push the mixture all the way down to one corner and twist the top of the bag closed.
- Snip off the tip with a pair of scissors. Squeeze out the icing onto the cake/cup cakes in a swirl.
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