Whole Wheat Banana Carrot Cupcakes with Honey Cream Cheese Frosting

today is my friend Sandy's 55th birthday, I known sandy since I was small and her family too, including her husband Jack Tidwell the California cowboy from Texas area. he past away a year ago on December 24th 2012 and we sure miss him everyday of our lives, but his fun cowboy fun sprit is celebrating with her today on her 55th birthday so quite a story, and me and my sister known her daughter Justine for a long time too! she used to play with me and my sister at the park and now has 3 children Brianna, Mateo and Baby Eli. so I hope you enjoy these low cal cupcakes recipe I made for her birthday as a gift and it's made with honey vanilla cream cheese frosting so please make it for someone in your life and it melts their hearts away, I mean really, so god bless and enjoy making cupcakes with your kids, for the cake batter part no mixer is needed that mean's less mess for me today! yay! so enjoy the recipe!

 you line the cupcake liners in a cupcake pans and set aside as you make the batter

 this is the banana that is unmashed for you. wait until I mash the banana

 then you have the mashed mashed banana mmmm its ready to blend into the flour mixture by hand

 then you also grate the carrots in the box grater it works. trust me. you put your body to work and helps with your muscles.

 this in a bowl is 1 1/2 cups sifted whole wheat flour, 1 1/4 tsp baking powder 1 tsp cinnamon and 1/2 tsp salt sifted together then add the sugar after sifting flour.

 this is your cupcake batter after all the batter you made and it is mixed well by hand.

 then you spoon into cupcake liners almost to the top. ok

 this is my honey cream cheese frosting recipe, made with 2tbl butter, 1 tsp vanilla, 1/4 cup honey plus more to taste and 6 oz cream cheese. its mixed with a hand mixer until mixed through.

then after 18-22 minutes in the oven you got homemade cupcakes ready to frost. so heres the complete recipe so I hope you enjoy!

Whole-Wheat Banana-Carrot Cupcakes
Recipe from all you magazine

Ingredient

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• 1 1/2 cups whole-wheat flour, sifted
• 1/2 cup sugar     
• 1 teaspoon cinnamon
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg                               
• 1 ripe banana, mashed
• 1/3 cup shredded carrots
• 1/4 cup milk (not nonfat)
• 1/4 cup canola oil
• 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup honey
• 6 ounces cream cheese, at room temperature

Preparation

1. 1. Preheat oven to 350°F; line 9 cups of a muffin pan with paper liners. Whisk flour, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together egg, banana, carrots, milk and oil.
2. 2. Stir banana mixture into flour mixture. Divide batter among lined cups. Bake until toothpick inserted in center comes out clean, about 18 minutes. Let cool completely on a wire rack.
3. 3. Beat butter, vanilla, honey and cream cheese in a bowl with an electric mixer on medium speed until creamy, about 1 minute. Frost. Serve or refrigerate in an airtight container.

Recipe Courtesy of Stephanie Chain, St. Marys, Ga., All You
JULY 2014 photos and images by Chef Ava Marie