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Banana and Carrot Cupcakes(beginner's style)

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Chinedu promise omalicha precious (@omalicha)
AmericanSnackDessertTea Time SnackPastrySweet TreatVegetarianContains Eggs

This simple recipe combines the natural sweetness of bananas and fresh carrots to create a delightful treat. Perfect for a quick bake, these cupcakes are moist, flavorful, and easy to whip up. Whether you're looking for a snack or a dessert, this recipe is sure to please!

Banana and Carrot Cupcakes(beginner's style) recipe
Prep Time
15min
Cook Time
20min
Total Time
35min

Ingredients

12 Servings
(1 serving = 1 cupcake)

Wet Ingredients

  • mashed banana
    mashed banana
    1/2cup
  • shredded carrot
    shredded carrot
    1cup
  • sugar / 1tsp (optional)
    sugar / 1tsp (optional)
    1/8cup
  • milk
    milk
    1/2cup
  • melted butter or oil
    melted butter or oil
    1/2cup
  • eggs eggs
    eggs eggs
    2
  • vanilla
    vanilla
    1tsp

Dry Ingredients

  • flour
    flour
    1 1/2cups
  • baking powder
    baking powder
    2tsp

How to make Banana and Carrot Cupcakes(beginner's style)

Prepare the Batter

  1. Step 1

    Add mashed banana, shredded carrot, sugar, milk, melted butter, vanilla, and eggs into a bowl and mix until combined.

    Step 1.1: Add mashed banana, shredded carrot, sugar, milk, melted butter, vanilla, and eggs into a bowl and mix until combined
    Step 1.2: Add mashed banana, shredded carrot, sugar, milk, melted butter, vanilla, and eggs into a bowl and mix until combined
    Step 1.3: Add mashed banana, shredded carrot, sugar, milk, melted butter, vanilla, and eggs into a bowl and mix until combined
    Step 1.4: Add mashed banana, shredded carrot, sugar, milk, melted butter, vanilla, and eggs into a bowl and mix until combined
    Step 1.5: Add mashed banana, shredded carrot, sugar, milk, melted butter, vanilla, and eggs into a bowl and mix until combined
    Step 1.6: Add mashed banana, shredded carrot, sugar, milk, melted butter, vanilla, and eggs into a bowl and mix until combined
    Step 1.7: Add mashed banana, shredded carrot, sugar, milk, melted butter, vanilla, and eggs into a bowl and mix until combined
  2. Step 2

    Add flour and baking powder to the wet mixture and gently fold in. Avoid overmixing to keep the batter light.

    Step 1.1: Add flour and baking powder to the wet mixture and gently fold in
    Step 1.2: Add flour and baking powder to the wet mixture and gently fold in
    Step 1.3: Add flour and baking powder to the wet mixture and gently fold in

Bake the Cupcakes

  1. Step 1

    Scoop the batter into a cupcake pan lined with cupcake liners.

    Step 2.1: Scoop the batter into a cupcake pan lined with cupcake liners
    Step 2.2: Scoop the batter into a cupcake pan lined with cupcake liners
  2. Step 2

    Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until a toothpick inserted into the center comes out clean.

    Step 2.1: Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until a toothpick inserted into the center comes out clean
    Step 2.2: Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until a toothpick inserted into the center comes out clean
    Step 2.3: Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until a toothpick inserted into the center comes out clean

Nutrition (per serving)

Calories

94.4kcal (4.72%)

Protein

1.5g (2.96%)

Carbs

11.2g (4.08%)

Sugars

4.4g (8.86%)

Healthy Fat

1.8g

Unhealthy Fat

3.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For extra flavor, add a pinch of cinnamon or nutmeg to the batter.

  2. If you prefer a sweeter cupcake, increase the sugar to 1/4 cup.

  3. Make sure the banana is ripe for maximum sweetness and flavor.

FAQS

  1. Can I use whole wheat flour instead of all-purpose flour?

    Yes, you can substitute whole wheat flour, but the texture may be slightly denser.

  2. Can I make this recipe dairy-free?

    Yes, you can use a plant-based milk and oil instead of butter to make it dairy-free.

  3. How do I store the cupcakes?

    Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

  4. Can I freeze these cupcakes?

    Yes, you can freeze the cupcakes for up to 3 months. Wrap them individually in plastic wrap and store in a freezer-safe container.

  5. Can I omit the sugar completely?

    Yes, the natural sweetness of the banana and carrot should still make the cupcakes enjoyable without added sugar. You can substitute for natural sweetener by using date powder or syrup

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Chinedu promise omalicha precious

(@omalicha)

Food lover😋 Chef👩‍🍳 Beauty and wellness 💁‍♀️ consultant Free consultation and product recommendations are all available To shop authentic swedish products send a dm ...

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