Zucchini-Carrot Cupcakes with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
A healthier alternative to traditional cupcakes. Also a great way to get your kids to eat veggies!
Author:
Recipe type: Dessert
Serves: 2 dozen cupcakes or one 9" cake
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 F.
  2. Line cupcake pans with paper liners.
  3. Mix eggs, sugar and oil until combined.
  4. Stir together dry ingredients and then add to the eggs, sugar and oil. Once all are combined, stir in the zucchini and carrot.
  5. Fill cupcakes about ⅔ and bake for 20-25 minutes.
  6. If wooden toothpick inserted in center comes out clean, they're ready.
  7. Let cool, then frost them.
  8. 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/