One Review
You must be logged in to post a review.
amanda w on 5.23.2015
Maybe it was the baby food I used (sweet potatoes), but mine turned out really gummy 
Teeny Weenie Baby Food Cupcakes
x
Print Options
Description
Made with baby food—and love, of course!
Ingredients
- ½ cups Baby Food Puree Of Your Choice (I Used Homemade Butternut Squash; Please Avoid Meats, That's Just Gross)
- 3 Tablespoons Vegetable Oil
- 2 Tablespoons Milk
- ⅓ cups Light Brown Sugar
- ¼ cups White Sugar
- 1 teaspoon Pure Vanilla Extract
- ¾ cups All-purpose Flour
- ½ teaspoons Baking Powder
Preparation
Preheat oven to 350ºF. Line baking cups with cupcake liners, or spray lightly with baking spray.
In a medium bowl, use a handheld mixer to combine puree, oil, milk, sugars, and vanilla until smooth.
Sift in flour and baking powder. Mix until just combined.
Spoon baking cups nearly full with batter and bake for 20 minutes.
Remove and allow to cool to room temperature prior to frosting/storing (I topped mine with a simple vanilla buttercream frosting).
More Recipes from Lindsay {Eighty Twenty Dietitian}
Related Recipes
Prep: Cook:
Serves: 24 Level: Intermediate
Pumpkin Cupcakes
by Beth Pierce in
Desserts
by Beth Pierce in
Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
Lemon Cupcakes with Blackberry Buttercream
by Amy McCauley in
Desserts
by Amy McCauley in
Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
Prep: Cook:
Serves: 12 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.