My baby is one. She taught me how to love all over again. She completes me in ways I didn’t know I was incomplete. She inspires me every day to be better than before.
I didn’t quite have the time to bake a healthy cake from scratch for Skyla, but since I did this for Giovanna’s first birthday and similar iterations (albeit with more sugar) for all of her subsequent birthdays, I scraped together stolen minutes and made something wholesome. Which meant the cupcakes were not even close to being in the oven when our first party guest arrived. Alas, the creation was worthy of the chaos. Even if she did smear and smash it more than she ate it.
Here is my recipe, inspired from a few different sources.
Date & Carrot Cupcakes with Maple Cream Cheese Frosting
For the cake:
1 cup whole wheat white pastry flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice (or combination of nutmeg & ginger)
1 tsp cinnamon
1/2 tsp salt
coconut sugar (I just sprinkled this in, probably 1/4 cup, but 1/2 cup may have been better)
1 stick melted butter
zest of one orange (I probably zested less than half of the orange because I was short on time!)
Pulse in food processor–
approx 3/4 cup pitted dates
3 chopped carrots
Combine all ingredients, spoon into 12 muffin tins and bake 20-25 minutes at 350.
8 oz cream cheese
1 stick of butter
maple syrup to taste
Combine in mixer and use a frosting spatula to frost cooled cupcakes. For best results, add sprinkles.