Jun 11, 2012

Carrot Patch Cupcakes (or Muffins)

I'm not sure if I've written about it here before, but I'm a huge fan of the Meal Makeover Moms. They have one of the best collections of easy, healthy, kid-friendly recipes that I've found on the web. I own their first cookbook, The Mom's Guide to Meal Makeovers, which I reference often. I also listen to their weekly podcast, which is super enlightening!
Anyway, a couple of weeks ago Silas and I tried their recipe for Carrot Patch Cupcakes, and it was a huge hit! The boys preferred them without the cream cheese icing, so I considered them more of a muffin. I, however, could not pass up the cream cheese so I guess I ate a cupcake. Haha.

Here's the recipe and some pictures in case you're interested:


1 cup granulated sugar
1/2 cup canola oil
2 large eggs
1/4 cup 1% low-fat milk
1 teaspoon vanilla extract
1¼ cups finely grated carrots (about 8 ounces)
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1½ teaspoons baking powder
1/4 teaspoon salt

4 ounces light cream cheese
3/4 cup confectioners’ sugar


  1. Get your muffin pan and liners out and preheat your oven to 350 degrees.
  2. Drop the sugar, oil, eggs, milk, and vanilla into a pretty bowl and mix it all up.
3. Fold in the healthy carrots.
3. In a separate bowl, drop in the all-purpose flour, whole wheat flour, baking powder, and salt.

4. Introduce the wet ingredients to the dry ingredients.

5. Fill your muffin tins with the batter and put 'em in the oven for about 20 minutes or until they pass the toothpick test.

6. Pull 'em out, let 'em cool, and serve 'em up!

7. Oh yeah, while they're cooling you could make some yummy frosting by combining the sugar and cream cheese.

8. And don't forget to make 'em pretty by adding sprinkles or any other sweet garnish you might have on hand!


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