Carrot Zucchini Cupcakes

Carrot Zucchini Cupcakes

Rated:
Recipe Rating: 3.8801
Makes 12 Cupcakes
These veggie-stuffed cupcakes are great after school snacks, but work just as well for birthday treats, too. Skip the frosting and enjoy them for breakfast, if you like.
Ingredients: 
  • Cupcakes
  • 1/2 cup canola oil
  • 1/2 cup unbleached, evaporated cane sugar
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 2 medium carrots, grated
  • 1 small zucchini, grated
  • 1/2 cup chopped walnuts
  • Frosting
  • 4 ounces cream cheese, softened
  • 1 2/3 cup powdered sugar, sifted
  • 2 teaspoons lime juice
  • 12 walnut halves, for decoration
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Method: 
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or coat with nonstick spray.

In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.

For frosting, beat the softened cream cheese with the powdered sugar until well-incorporated. Add lime juice and beat until frosting is light and fluffy. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.
Nutritional Info: 
Per Serving: Serving size: 1 cupcake, 330 calories (160 from fat), 18g total fat, 3g saturated fat, 40mg cholesterol, 150mg sodium, 38g carbohydrates, (2 g dietary fiber, 25g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.