Zucchini-Carrot Cupcakes with Cream Cheese Frosting
Author: Kimberly Hickok
Recipe type: Dessert
Serves: 2 dozen cupcakes or one 9" cake
- Zucchini-Carrot Cupcakes
- 2 eggs
- 1 cup sugar
- ⅔ cup vegetable oil
- 1 teaspoon each - baking powder, baking soda, cinnamon
- 1¼ cups flour
- ½ teaspoon salt
- 1 cup zucchini, grated and drained
- 1 cup carrot, grated
- Cream Cheese Frosting
- 3 ounces cream cheese
- 3 tablespoons butter or margarine
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Preheat oven to 350 F.
- Line cupcake pans with paper liners.
- Mix eggs, sugar and oil until combined.
- Stir together dry ingredients and then add to the eggs, sugar and oil. Once all are combined, stir in the zucchini and carrot.
- Fill cupcakes about ⅔ and bake for 20-25 minutes.
- If wooden toothpick inserted in center comes out clean, they're ready.
- Let cool, then frost them.
- To make frosting - Mix cheese, butter and vanilla - then add sugar in a little at a time.
Recipe by Kimversations at https://www.kimversations.com/2010/07/zucchini-carrot-cupcakes-with-cream-cheese-frosting/
3.2.2265