Zucchini Carrot Cupcakes with Cream Cheese Frosting


For the Cupcakes:
1½ cups flour
¼ cup granulated sugar
¼ cup packed brown sugar
1 Tbsp baking powder
2 tsp cinnamon
a pinch of salt
¼ cup chopped almonds or walnuts {optional}
2 eggs, room temperature
1 tsp vanilla extract
⅓ cup vanilla yogurt
1 large zucchini, shredded {approx. 1 heaping cup}
2 carrots, shredded {approx. 1 heaping cup}
Cream Cheese Frosting:
8 oz cream cheese, room temperature
1 tsp vanilla
⅓ cup powdered sugar
4-5 Tbsp whipping cream


Preheat your oven to 350 degrees.
Place the shredded zucchini on a clean dish towel and squeeze out some of the liquid. Set aside with the carrots.
In a large bowl mix together the flour, sugars, baking powder, salt, cinnamon and almonds.
In another bowl stir together the eggs, vanilla, yogurt and shredded zucchini & carrots.
Add the wet mixture to the dry and stir until just combined.
Line a cupcake pan and evenly distribute the batter {makes 12}.
Bake for about 24 minutes. Cool on a cooling rack.
For the cream cheese frosting, add the cream cheese, vanilla, cream {start with 4 Tbsp} and powdered sugar. With a hand mixer, whip until well combined and fluffy.
If a little too stiff, add in another Tbsp of cream and whip until combined.
When the cupcakes are completely cooled go ahead and frost.


Tis the season for zucchini, lots and lots of garden fresh zucchini. I love creating delicious recipes, both sweet and savory to feature this fantastic veggie! These Zucchini & Carrot Cupcakes with Cream Cheese Frosting are so so good!!! They are moist, just a little sweetness and so flavorful! Similar flavors to a carrot cake, I decided to go with a simple and fabulous cream cheese frosting to top things off.


Thursday, July 9, 2015 - 6:41am


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