BACK TO SCHOOL CUPCAKES (A-B-C)

1 1/2 cups flour
3/4 tsp baking soda
1 tsp baking powder
1/4 cup honey
1/4 cup sugar
1 cup finely chopped carrots (about 1 large carrot) - this is easiest to do in a food processor
1 cup overripe banana (about 2 bananas), mashed
1/2 cup unsalted butter, room temperature
2 eggs
1 tsp vanilla
zest of 1 medium lemon
1 cup apples (whatever kind you prefer), peeled & rough-chopped
cinnamon cream cheese frosting (recipe below)

in a med bowl, whisk together flour, baking soda & baking powder.

in a lg bowl, mix honey, sugar, carrots, bananas, butter, eggs, vanilla & lemon zest until well combined.

add flour a little bit at a time, mixing until just combined.

fold in apples.

fill cupcake liners 3/4 full.

bake at 350° for 20 minutes or until a toothpick comes out dry.

frost with cinnamon cream cheese frosting

CINNAMON CREAM CHEESE FROSTING

8 oz cream cheese
1/4 cup (1/2 stick) butter, room temperature
1 tsp vanilla
1 1/2 tsp cinnamon (add more to taste)
2-3 cups 10x sugar (to desired consistency)

mix cream cheese & butter well.

add vanilla & cinnamon.

add 10x sugar.

makes about 14 cupcakes

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