Smoothie Cupcakes

Name: Smoothie Cupcakes
Total time: 3600 s
Yield: 24 servings
Cuisine: American
Ingredients: 1/4 cup Butter (softened); 1/2 cup Sugar; 2 tsp honey; 1 egg; 1 cup all purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 1/3 cup milk; 2 tsp vanilla extract; 1/4 cup leftover smoothie pulp (note below); 1/2 cup raisins (optional); 1/2 cup chopped nuts (optional)

jaatheenaa.jay @cook_3392809

Great way to get 2 for 1 when you make smoothies :nod

jaatheenaa.jay @cook_3392809

Great way to get 2 for 1 when you make smoothies :nod

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Ingredients

1 hour

24 servings

1/4 cupButter (softened)
1/2 cupSugar
2 tsphoney
1egg
1 cupall purpose flour
1/2 tspbaking powder
1/4 tspsalt
1/3 cupmilk
2 tspvanilla extract
1/4 cupleftover smoothie pulp (note below)
1/2 cupraisins (optional)
1/2 cupchopped nuts (optional)

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Steps

1 hour

1

This recipe came about while making smoothies. I included my smoothie but you can use it with any smoothie recipe and it will be great
2

I made a simple smoothie(1/3 cup frozen mangoes, 1/4 cup frozen blueberries, 1/4 cup blueberry yogurt, 1/2 cup almond milk (regular milk is fine)
3

I then strained the smoothie, and used the thick pulp to make these muffins.
4

Preheat oven to 350 °f
5

Grease a cupcake tin (I used a mini cupcake tin)
6

Cream together butter and sugar then add in honey
7

Add in egg and vanilla and mix together
8

In a separate bowl mix together flour, salt, baking powder
9

Stir dry ingredients into wet.
10

Stir in milk
11

Now add the smoothie pulp, nuts and raisins and mix well
12

Pour batter into cupcake tin, about 3/4ths of the way full
13

Bake cupcakes at 350 for 18 minutes.
14

These taste great without frosting but I added a cream cheese frosting. Enjoy !