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Low Sugar 1st Birthday Banana Carob Chip Cupcakes

A lot of parents ask me if we can make a low sugar version of our Banana Chocolate Chip Cupcake for their little one's first birthday. They don't want their little angel to go into a sugar coma right after their first candle is blown out on their big day! Here is a low sugar "Banana Carob Chip Cupcake" recipe for bakers looking for a "not too sweet" alternative.

Banana Chip Cupcakes

  • 3 cups all purpose flour
  • 3/4 cup uncooked rolled oats
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups ripe mashed bananas (5 medium bananas)
  • 3/4 cup thawed frozen apple juice concentrate
  • 4 eggs beaten
  • 1/2 cup butter melted
  • 2 teaspoons vanilla extract
  • 3/4 cup carob chips (optional)

Preheat oven to 350 degrees.

Sift together flour, cinnamon, baking powder, baking soda and salt. Set aside in a bowl.

In stand-alone mixer, combine bananas, apple juice concentrate, eggs, butter and vanilla. Mix on medium speed with a whisk attachment for 2-3 minutes until well incorporated.

In thirds, slowly add dry ingredients to your wet mixture, until it is completely incorporated. About 1-2 minutes.

Add carob chips and oats and mix together.

Place cupcake papers in pan and divide batter into cups evenly. Fill about of the cup.

Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.

Let cool on wire rack before frosting.


Cream Cheese Frosting

Cream cheese frosting is the perfect yummy complement to our Banana Carob Chip Cupcakes. Your one-year-old will love licking this frosting off their fingers!

A little of this frosting will go a long way atop our low-sugar banana cupcakes, so keep yours piped pile light so you don't go overboard with sugar.

  • 2 8-ounce packages cream cheese
  • 2 4-ounce sticks unsalted butter (room temperature)
  • 6 cups sifted powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon lemon juice

In a stand alone mixer with a paddle attachment, cream together the butter and cream cheese until smooth. *Tip: Be careful not to over mix the two. Cream Cheese has more water content, and become runny if over mixed.

Add vanilla extract and lemon juice

Sift powder sugar, and slowly add to cream cheese butter mixture on low speed in thirds. Use more or less powder sugar depending on how thick you want your frosting.

Frost your cupcakes, sprinkle a few mini chocolate chips on top and enjoy!


Makes 36 cupcakes

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