Carrot & Zucchini Cupcakes w/ Spiced Icing

By Alicia .
@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.

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

18 cupcakes

Prep:

25 Min

Cook:

25 Min

Ingredients

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)
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

How to Make Carrot & Zucchini Cupcakes w/ Spiced Icing

Step-by-Step

1Preheat 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*
2In 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.
3Fill 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.
4For 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.