Zucchini Carrot Cupcakes With Maple Cream Cheese Frosting Food

ZUCCHINI CUPCAKES WITH THE BEST CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Line a muffin tin with liners.
• In a large bowl, whisk together the flour, both sugars, baking powder, cinnamon, and salt.
• In a separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.
• Use ¼ cup measuring cup or ice cream scooper to evenly scoop the batter into the lined muffin tin. Fill each cup about 2/3 of the way full.
• Bake for 18-22 minutes.
• Remove the cupcakes from the oven let them cool completely before adding the cream cheese frosting.
• Place room temperature cream cheese, butter, and vanilla into stand mixer and blend for 1-2 minutes on medium speed until fully incorporated. (You can also use a hand-held mixer.)
• Add confectioners' sugar, one cup at a time, until the frosting is light and creamy. Spread or pipe the frosting over the cooled cupcakes.
• FOR PIPING: You will want to get all the wet ingredients combined before adding the sugar. The trick is to not OVERBEAT the cream cheese. The more you mix the creamier it gets and the harder it is to pipe. I add my sugar 1 cup at a time so that I can gauge the consistency as I go.
• FOR FROSTING CAKES: When covering a cake with this cream cheese frosting you can beat for 5-7 minutes. You can also add in all of the sugar at once. This results in the creamiest cream cheese frosting you will ever have. Almost elastic!

MAPLE CARROT CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. , Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.

ZUCCHINI CUPCAKES

Steps:

• Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

CARROT & ZUCCHINI CUPCAKES W/ SPICED ICING

Steps:

• Preheat oven to 350 degrees and put paper cupcake liners into cupcake pan. In a food processor, pulse carrots, zucchini and raisins until they are uniform in size. *This step is optional but I have found that it works better than folding in shreds and whole raisins*
• In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, salt and baking soda. In a separate bowl, beat applesauce, eggs and vanilla. Beat the wet ingredients into the dry ingredients until it is mixed. Add the processed vegetables and beat until well incorporated.
• Fill each cupcake liner about 1/2 way or so with batter and bake for 21-25 minutes. Allow to cool completely before frosting and refrigerate.
• For the frosting, cream together the cream cheese, butter and vanilla. Add the confectioner's sugar in parts and beat well. If needed, add a little more sugar for consistency. Add the cinnamon, nutmeg and cloves and mix well.

CARROT CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F Line 12 muffin cups with paper liners or coat with cooking spray.
• Whisk together pastry four, all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger.
• In a separate bowl, whisk together oil, brown sugar, and eggs. Whisk in the applesauce and vanilla extract. Stir in the grated carrots.
• Add the flour mixture to the carrot mixture and stir just until incorporated.
• Divide the batter evenly among the muffin cups. Bake for 18-20 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cook in the tin for five minutes before transferring to a wire rack to cool completely.
• Make frosting by using an electric mixer to beat cream cheese, maple syrup, and maple extract until smooth. Once cupcakes are cooled completely, frost!