Zucchini Carrot Cupcakes Food
CARROT ZUCCHINI CUPCAKES
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.
Time 40m
Yield Makes 12 Cupcakes
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 330 calories, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 40 milligrams, Sodium 150 milligrams, Carbohydrate 38 grams, Protein 5 grams
ZUCCHINI CARROT CUPCAKES
Make and share this Zucchini Carrot Cupcakes recipe from Food.com.
Provided by VA3212
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a cupcake pan with 12 paper muffin liners.
- In a medium bowl, combine flours, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, beast sugar, eggs, applesauce, and vanilla extract for 1 minute.
- Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrots, and nuts.
- Spoon batter evenly into 12 muffin liners. Bake cupcakes for 15 minutes or until a cake tester indictes they're done. Cool on a rack.
- Frost with icing if desired. Top with sprinkles, mini chocolate chips, or raisins. You can also skip the icing and dust the cupcakes with 10X sugar or just leave plain.
ZUCCHINI PINEAPPLE AND CARROT CUPCAKES
I haven't tried this recipe. I'm posting this recipe for safe keeping. I found this recipe in From Babas' Kitchen To Ours.
Provided by internetnut
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs. Add oil and sugar. Stir in zucchini, carrots, pineapple, nuts and lemon zest. Add dry ingredients.
- Fill muffin cups two-thirds full. Bake in 375 oven for 15-20.
Nutrition Facts : Calories 551.8, Fat 26.2, SaturatedFat 3.7, Cholesterol 70.5, Sodium 541.9, Carbohydrate 72.8, Fiber 2.7, Sugar 37.7, Protein 8.7
ZUCCHINI CUPCAKES
A great way to use up some of that zucchini! It is basically a spice cake with zucchini hidden in it. The icing is wonderful and the cupcakes are very moist. Kids & adults alike love them.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
- Combine dry ingredients; add to the egg mixture and mix well.
- Add zucchini and mix well.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350°F for 20-25 minutes or until cupcakes test done.
- Cool for 10 minutes before removing to a wire rack.
- For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
- Cook and stir for 2 minutes.
- Remove from the heat; stir in vanilla.
- Cool to lukewarm.
- Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
- Frost cupcakes.
ZUCCHINI CUPCAKES
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
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