Thursday, December 3, 2015

Carrot Cupcakes

              Well if there is one thing more than I love than cooking for myself and Hubby, it is cooking for my kids. Honestly, I knew I would enjoy this pre-babies, but actually doing it has been more joyful than I could have ever imagined. Even the process of making the treats is fun to me. I plop the kiddos in their little seats on the counter, then pretend to host a cooking show while prepping and making whatever it is. Yes, their attention spans only last, oh, about 10 minutes but I don’t mind….. enter something for them to chew. Once content, I continue with my show, explaining and showing my viewers (yes just the 2 of them) what is coming together. They smile, giggle and I get to keep my kitchen skills at somewhat of a decent level. For the three of us, it is a winning situation. 
          So far, I’ve made them banana muffins, sweet potato bread and these here cupcakes. Their itty bitty teeth and itsy bitsy fingers have served them quite well as they have gobbled all these treats up. And as a bonus, all the goodies keep grandparents, daddies and hungry mommies satisfied too! Enjoy….

Toddler Treat- Carrot Cupcakes
makes- 10 servings
slightly adapted from: parents magazine 

1 C flour
1/3 C sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/3 C canola oil
1/3 C unsweetened applesauce
2 eggs, beaten
1 1/2 C finely grated carrots

4 oz room temp. cream cheese
1 TBSP pancake syrup


  1. Preheat oven to 350, line muffin pan with liners or spray with nonstick spray
  2. In medium bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt
  3. In large bowl, whisk together oil, eggs, and carrots
  4. Slowly add dry ingredients until just blended
  5. Divide batter among 10 muffins cups (could stretch it out to 12 if you want smaller cakes)
  6. Bake cupcakes until tops are golden brown and cake tester to toothpick comes out clean, about 25 minutes
  7. Remove from pan from oven and let cool on a rack
  8. Blend frosting ingredients and then spread on cupcakes 

My Happy Eaters