Carrot & Zucchini Cupcakes w/ Spiced Icing

Name: Carrot & Zucchini Cupcakes w/ Spiced Icing
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 18 cupcakes
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

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 vote5

Comments:

1 Comment

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
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How to Make Carrot & Zucchini Cupcakes w/ Spiced Icing

Step-by-Step

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*
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.
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.
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.