carrot & zucchini cupcakes w/ spiced icing

Name: Carrot & Zucchini Cupcakes w/ Spiced Icing
Prep time: 25 min
Cook time: 25 min
Yield: 18
Ingredients: ## CARROT ZUCCHINI CUPCAKES; 1 1/2 cup(s) all purpose flour; 1 cup(s) granulated white sugar; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg; 1/4 teaspoon(s) ground cloves; 1/2 teaspoon(s) baking soda; 3/4 cup(s) applesauce (or vegetable oil); 2 - eggs; 1 teaspoon(s) vanilla; 1 cup(s) shredded carrot; 1 cup(s) shredded zucchini; 1/4 to 1/2 cup(s) raisins (depends on your taste); ## SPICED CREAM CHEESE ICING; 2 8oz package(s) cream cheese, softened; 1/2 cup(s) butter, softened; 3 cup(s) confectioners sugar; 1 teaspoon(s) vanilla; 1 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/4 teaspoon(s) ground cloves

(1 RATING)

127 Pinches 1 Photo

Alicia .

Watertown, WI

Updated on Feb 25, 2012

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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prep time 25 Min

cook time 25 Min

method ---

yield 18 cupcakes

Ingredients

CARROT ZUCCHINI CUPCAKES
1 1/2 cups all purpose flour
1 cup granulated white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
3/4 cup applesauce (or vegetable oil)
2 - eggs
1 teaspoon vanilla
1 cup shredded carrot
1 cup shredded zucchini
1/4 to 1/2 cup raisins (depends on your taste)
SPICED CREAM CHEESE ICING
2 8oz packages cream cheese, softened
1/2 cup butter, softened
3 cups confectioners sugar
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

How To Make carrot & zucchini cupcakes w/ spiced icing

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*

Step 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.
Step 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.
Step 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.
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