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.
Special Diets:
Ingredients
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
Serving Size
1 cupcake
Calories
330
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.