Carrot Zucchini Cupcakes
Makes 12 Cupcakes
Time 40 min
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
- 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
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: 1 cupcake, 330 calories (160 from fat), 18g total fat, 3g saturated fat, 40mg cholesterol, 150mg sodium, 38g carbohydrates (2g dietary fiber, 25g sugar), 5g 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.
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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