26 Oct 2016

Somewhat healthy fall carrot cupcakes | Baking with Simona

You should probably know two things about me: 
1. I love everything with cinnamon. 
2. I adore baking. It's my favourite hobby. 

This summer was quite rich and we ended up having house full of zucchinis. No one  knew what to do with them so I found healthier version of brownies and I used all of them for baking. This weekedn I was in a baking mood and I wanted to do a new recipe that would feel autumnal and warm and comforting. What's more comforting than the taste of cinnamon in a good cupcake? Especially in a cupcake without butter. Yeah, you heard me, without butter. 
1 1/2 cup of plain flour 
1/2 tsp of baking soda
1/2 tsp of salt
2 tsp of cinnamon
1/3 cup of sugar
1/2 cup of applesauce
1/3 cup of oil (I used vegetable oil but you can use also coconut oil)
2 tbsp of milk (because the batter was a little bit dense but if your is not, you don't need to use it) 
1 cup of shreded carrot (200g)

Preheat the oven to 200°C. The line your muffin tin with muffin cases. I used my fancy cases with dots but you can use whatever color you like. There's a lot to choose from. In one bowl mix the wet ingrediences with shreded carrots, in another bowl mix the dry ingrediences. Then slowly mix the dry mixture into the wet one. 
Once the batter is ready, take your table spoon and equally divide it in the muffin cases. I made a lot of it and had 11 cupcakes which is good because there's no such a thing as too much cupcakes, am I right? We put them in the oven and wait 15 minutes for them to cook. Meanwhile you can read a good book or do a dance choreography if you like. Or you can sit next to the oven and watch them rise like I do sometimes. Of course, everybody's oven is different so check on them once in awhile and try them with toothpick. Once they're done, take them out and let them cool in the muffin tin. 
Honestly, I was quite curious how they would turn out because I've never done a recipe with no eggs or butter but I can say that cupcakes were delicious. They're smooth and soft and they basically melt on my tongue. On top of that, the cinnamon makes them feel like fall. I smelled it in my flat for the rest of the afternoon. As I said, I love cinnamon so I felt like in baking heaven which is the best heaven. 
Once they cool down, we can start with the frosting. Make sure you have greek yogurt or any kind of thick yogurt otherwise the frosting can be a little bit runny. Again, frosting with no butter in it which is good for us and it's way easier! Who has the time for beating the butter until fluffy and white when you can replace it with greek yogurt which is just as tasty? 


  1. Replies
    1. Thank you! They definitely were yummy. :)

  2. I'm loving your ingredient editing! I'm actually terrible at baking, so trying to make these would probably end in disaster for me. They look delicious though! Especially with all of the leaves scattered around.

    Fleur @ FranklyBooks just posted Stacking the Shelves (1)

    1. Thank you! I'm glad you like it. And thank you for stopping by. :)