Carrot & Zucchini Cupcakes w/ Spiced Icing

Alicia .

By
@Shezzyla

Carrot cake is one of my favorites and my mom used to make the best zucchini muffins, so I decided to try to put the two together into a yummy cupcake.

I'm sure simple cream cheese icing would be good on these, but I love this particular cream cheese icing recipe.


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Comments:

Serves:

18 cupcakes

Prep:

25 Min

Cook:

25 Min

Ingredients

CARROT ZUCCHINI CUPCAKES

1 1/2 c
all purpose flour
1 c
granulated white sugar
1 tsp
baking powder
1/2 tsp
salt
1 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
ground cloves
1/2 tsp
baking soda
3/4 c
applesauce (or vegetable oil)
2
eggs
1 tsp
vanilla
1 c
shredded carrot
1 c
shredded zucchini
1/4 to 1/2 c
raisins (depends on your taste)

SPICED CREAM CHEESE ICING

2 8oz pkg
cream cheese, softened
1/2 c
butter, softened
3 c
confectioners sugar
1 tsp
vanilla
1 1/2 tsp
cinnamon
1/2 tsp
nutmeg
1/4 tsp
ground cloves

Directions Step-By-Step

1
Preheat oven to 350 degrees and put paper cupcake liners into cupcake pan.

In a food processor, pulse carrots, zucchini and raisins until they are uniform in size. *This step is optional but I have found that it works better than folding in shreds and whole raisins*
2
In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, salt and baking soda.

In a separate bowl, beat applesauce, eggs and vanilla.

Beat the wet ingredients into the dry ingredients until it is mixed.

Add the processed vegetables and beat until well incorporated.
3
Fill each cupcake liner about 1/2 way or so with batter and bake for 21-25 minutes.

Allow to cool completely before frosting and refrigerate.
4
For the frosting, cream together the cream cheese, butter and vanilla.

Add the confectioner's sugar in parts and beat well. If needed, add a little more sugar for consistency.

Add the cinnamon, nutmeg and cloves and mix well.

About this Recipe

Course/Dish: Cakes