Cupcake Recipe - BACK TO SCHOOL

Yield: About 14 cupcakes

• 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

1. In a medium-sized bowl, whisk together flour, baking soda, and baking powder.
2. In a large bowl, mix honey, sugar, carrots, bananas, butter, eggs, vanilla, and lemon zest until well combined.
3. Add flour a little bit at a time, mixing until just combined.
4. Fold in apples.
5. Fill cupcake liners 3/4 full.
6. Bake at 350 F for 20 minutes or until a toothpick comes out dry.
7. Frost with cinnamon cream cheese frostin