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5 from 1 vote

Back to School Cupcakes – (A)pple, (B)anana, (C)arrot

My back to school cupcakes celebrate the ABC's - apples, bananas, and carrots. In doing so, they are almost healthy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: apple banana carrot cupcakes, back to school cupcakes
Servings: 14 cupcakes
Calories: 171


  • 1 1/2 C flour
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 C honey
  • 1/4 C sugar
  • 1 C finely chopped carrots about 1 large carrot - It's easiest to do this in a food processor. If you use organic carrots and scrub them well, you don't even have to peel them first.
  • 1 C overripe banana about 2 bananas, mashed
  • 1/2 C unsalted butter room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • zest of 1 medium-sized lemon
  • 1 C apples peeled and roughly chopped (I used Golden Delicious, but you can use whatever kind you like)
  • Cinnamon cream cheese frosting see cinnamon cream cheese frosting recipe


  • In a medium-sized bowl, whisk together flour, baking soda, and baking powder.
  • In a large bowl, mix honey, sugar, carrots, bananas, butter, eggs, vanilla, and 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 F for 20 minutes or until a toothpick comes out dry.
  • Frost with cinnamon cream cheese frosting.


Calories: 171kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 84mg | Potassium: 158mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1780IU | Vitamin C: 2.3mg | Calcium: 27mg | Iron: 0.9mg