Organic kid’s recipe: healthy homemade cupcakes with cream cheese frosting

India’s Baby Cupcakes

India's Baby Cupcakes


Serving Size:

24 cupcakes


  • 1 1/4 cups whole wheat flour
  • 2 tablespoons ground flaxseed
  • 2 teaspoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of sea salt
  • 2 teaspoons ground cinnamon
  • 1/4 cup ground almonds (ground into a powder)
  • 2 eggs, beaten


Preheat the oven to 350°F.

To make the cupcakes: Combine the flour, flaxseed, baking powder, baking soda, salt, cinnamon, and almonds in a mixing bowl. Stir together. Mix in the eggs.

Combine the cranberries, goji berries, 1 cup agave, oil, and apple puree in a food processor. Process into a puree. Add to the flour mixture.

Place a paper liner in each mini muffin cup and pour in the batter, distributing it evenly. Bake for 12 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Cool on a wire rack.

To make the frosting: Place the cream cheese, remaining 3 tablespoons of agave, and strawberries in a food processor. Puree until well blended. Spread on the cooled cupcakes.

Mama Tip: You can experiment with different frostings on these cupcakes. You will need a mini muffin pan to make this recipe.

Recipes from Organically Raised: Conscious Cooking for Babies and Toddlers © 2010 by Anni Daulter. Permission granted by Rodale, Inc. Available wherever books are sold.

Article Posted 7 years Ago

Videos You May Like