Carrot & Zucchini Cupcakes w/ Spiced Icing
By
Alicia .
@Shezzyla
1
I'm sure simple cream cheese icing would be good on these, but I love this particular cream cheese icing recipe.
Ingredients
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CARROT ZUCCHINI CUPCAKES
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1 1/2 call purpose flour
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1 cgranulated white sugar
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1 tspbaking powder
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1/2 tspsalt
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1 tspcinnamon
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1/4 tspnutmeg
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1/4 tspground cloves
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1/2 tspbaking soda
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3/4 capplesauce (or vegetable oil)
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2eggs
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1 tspvanilla
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1 cshredded carrot
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1 cshredded zucchini
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1/4 to 1/2 craisins (depends on your taste)
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SPICED CREAM CHEESE ICING
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2 8oz pkgcream cheese, softened
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1/2 cbutter, softened
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3 cconfectioners sugar
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1 tspvanilla
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1 1/2 tspcinnamon
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1/2 tspnutmeg
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1/4 tspground cloves
How to Make Carrot & Zucchini Cupcakes w/ Spiced Icing
- 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.