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Carrot Cake Cupcakes

Course: Dessert


Cupcake Ingredients

  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1/2 cup Manitoba Milling Smooth Whole Milled Flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 brown bananas mashed
  • 1/4 cup canola oil
  • 1/2 cup pure maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup grated carrots
  • 1/4 cup crystallized ginger chopped

Frosting Ingredients

  • 4 oz plain cream cheese room temperature
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract


  • Preheat oven to 350 degrees. Line a muffin pan with liners and set aside.
  • Whisk dry ingredients (flour through cinnamon) in a large bowl.
  • Mix wet ingredients (bananas through carrots) in a separate, small bowl.
  • Make a well in the flour mixture and add wet ingredients. Stir with a spatula until just combined (be sure not to over-mix).
  • Fold in crystallized ginger. Evenly distribute the batter between the 12 muffin liners.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for a few minutes in the pan, then transfer to a wire rack.
  • When cupcakes are completely cooled, make frosting: Add cream cheese, powdered sugar, and vanilla to a stand mixer (can also use a hand mixer) and beat on medium high until smooth. Frost cupcakes.