Zucchini Carrot Cupcakes with Cream Cheese Frosting
Ingredients
For the Cupcakes:
1½ cups flour
¼ cup granulated sugar
¼ cup packed brown sugar
1 Tbsp baking powder
2 tsp cinnamon
a pinch of salt
¼ cup chopped almonds or walnuts {optional}
2 eggs, room temperature
1 tsp vanilla extract
⅓ cup vanilla yogurt
1 large zucchini, shredded {approx. 1 heaping cup}
2 carrots, shredded {approx. 1 heaping cup}
Cream Cheese Frosting:
8 oz cream cheese, room temperature
1 tsp vanilla
⅓ cup powdered sugar
4-5 Tbsp whipping cream
Preparation
1
Preheat your oven to 350 degrees.
2
Place the shredded zucchini on a clean dish towel and squeeze out some of the liquid. Set aside with the carrots.
3
In a large bowl mix together the flour, sugars, baking powder, salt, cinnamon and almonds.
4
In another bowl stir together the eggs, vanilla, yogurt and shredded zucchini & carrots.
5
Add the wet mixture to the dry and stir until just combined.
6
Line a cupcake pan and evenly distribute the batter {makes 12}.
7
Bake for about 24 minutes. Cool on a cooling rack.
8
For the cream cheese frosting, add the cream cheese, vanilla, cream {start with 4 Tbsp} and powdered sugar. With a hand mixer, whip until well combined and fluffy.
9
If a little too stiff, add in another Tbsp of cream and whip until combined.
10
When the cupcakes are completely cooled go ahead and frost.
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About
Tis the season for zucchini, lots and lots of garden fresh zucchini. I love creating delicious recipes, both sweet and savory to feature this fantastic veggie! These Zucchini & Carrot Cupcakes with Cream Cheese Frosting are so so good!!! They are moist, just a little sweetness and so flavorful! Similar flavors to a carrot cake, I decided to go with a simple and fabulous cream cheese frosting to top things off.
Added:
Thursday, July 9, 2015 - 6:41am
