Mini Mango-Carrot Cupcakes

Kristin Porter

in-season eats: Mini Mango-Carrot Cupcakes

Can cupcakes be considered health food if they’re chock-full of vitamins, vegetables, and fresh fruit juice? I’d like to think so. Especially when they’re as cute and poppable (read: impossible to eat just one) as Mini Mango-Carrot Cupcakes!

Packed with shredded carrot and sweet mango juice, Mini Mango-Carrot Cupcakes are a fun and sunny take on classic carrot cake. That signature orange hue from freshly shredded carrots is pumped up by the addition of fresh mango juice, or a mango juice blend, which can be found at nearly every grocery store these days. Smooth and tropical-tasting, mango juice is an excellent source of vitamin A, and a good source of Vitamin C, too.

Bonus: mangos and carrots are both in season right now, which means they taste superbly sweet and fresh in this dessert. That being said, the cupcakes aren’t overly sugary-tasting, and almost have the consistency of really moist cornbread. Totally a trip from the ordinary.

Ok, ok, these babies are still technically considered dessert, and have the indulgent, cream cheese frosting swirled on top to prove it, but I like to think their portion-controlled size and addition of a few fresh ingredients make them a great, healthier option to serve at parties or for kids.

The original recipe for Mini Mango-Carrot Cupcakes is for a full-sized layer cake, so I simply scooped the batter into lined mini muffin tins and baked at 350 degrees for 12-14 minutes.

However you make it, enjoy this yummy, springtime dessert!

Click here for the Mango Carrot Cake recipe >