Best Zucchini Carrot Cupcakes Recipes

ZUCCHINI CARROT CUPCAKES

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.

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.