CARROT & ZUCCHINI CUPCAKES W/ SPICED ICING

Carrot & Zucchini Cupcakes w/ Spiced Icing image

Provided by Alicia . @ahato

Categories Cakes

Number Of Ingredients 23

CARROT ZUCCHINI CUPCAKES
1 1/2 cup(s) all purpose flour
1 cup(s) granulated white sugar
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) ground cloves
1/2 teaspoon(s) baking soda
3/4 cup(s) applesauce (or vegetable oil)
2 - eggs
1 teaspoon(s) vanilla
1 cup(s) shredded carrot
1 cup(s) shredded zucchini
1/4 to 1/2 cup(s) raisins (depends on your taste)
SPICED CREAM CHEESE ICING
2 8oz package(s) cream cheese, softened
1/2 cup(s) butter, softened
3 cup(s) confectioners sugar
1 teaspoon(s) vanilla
1 1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) nutmeg
1/4 teaspoon(s) ground cloves

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.