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"Isn't a muffin with icing just a cupcake???"
I mean...very similar, but no, at least not in my book.
To me- muffins are more dense and hearty. Cupcakes are lighter, fluffier, and sweeter. Muffins are full of healthy whole-grains, with a bit of sweetness. Plus, muffins allow you to eat dessert for breakfast without receiving any sideways glances.
To be fair- carrot cake in any form is pretty freaking amazing! Some wait for Easter or spring, but I wait for nothing. Carrot cake is perfect year-round.
Go ahead- tell your children it's a cupcake. They will love it!
Traditional muffin recipes can be packed with fat, oil, and/or sugar. For a healthier version, I used applesauce and maple syrup, with a little brown sugar to sweeten the muffins. In addition, there is no butter or oil added: yet, the applesauce and carrots help to keep them moist.
Cupcakes have a light and fluffy texture. The batter is soft and smooth. Muffins have a thicker batter, which leads to a denser baked good. Depending on the variety, they both involve many of the same ingredients.
These gluten free carrot cake muffins make a healthy and moist treat! Naturally sweetened with applesauce, maple syrup, and a bit of brown sugar. Then, topped with a simple cream cheese frosting. It's hard to go wrong!
Welcome- I'm so grateful you're here!
A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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