Ingredients
- 250 ml (1 cup) unsweetened applesauce
- 10 ml (2 teaspoons) lemon juice
- 125 ml (½ cup) Becel or melted butter
- 10 ml (2 teaspoons) vanilla extract
- 125 ml (½ cup) sugar
- 80 ml (⅓ cup) milk
- 310 ml (1 ¼ cups) all-purpose flour
- 250 ml (1 cup) almond flour
- 10 ml (2 teaspoons) baking powder
- 2.5 ml (½ teaspoon) baking soda
- 8 ml (1 ½ teaspoons) ground cinnamon
- 2.5 ml (½ teaspoon) salt
- 250 ml (1 cup) carrots, finely grated
- 250 ml (1 cup) blueberries
The creaming
- 125 ml (½ cup) Becel or butter
- 10 ml (2 teaspoons) vanilla extract
- 500 ml (2 cups) powdered sugar
- 15 ml (1 tablespoon) water, as needed
- 1 pinch of salt
Preparation
- Preheat the oven to 180 °C (350 °F), with the rack in the center. Line a 12-cup muffin pan with paper liners.
- In a bowl, combine the flour, almond flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mix the applesauce, lemon juice, melted Becel, vanilla, sugar, and milk until well combined.
- Add the dry ingredients to the wet ingredients. Using a spatula, gently fold just enough to moisten the dry ingredients. Avoid overmixing the batter.
- Gently fold in the grated carrots and blueberries.
- Divide the batter among the 12 muffin cups, filling them about three-quarters full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with few moist crumbs but no raw batter.
- Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack and let them cool completely.
- In a bowl, mix the frosting ingredients and refrigerate.
- Once the cupcakes have cooled, frost them.
