Close
Tweet
Ingredients
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1/4 cup |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| granulated sugar: 3/4 cup |
| eggs: 2 |
| sweetened applesauce: 1/2 cup |
| vanilla extract: 1 1/2 tsp |
| zucchini squash (grated): 1 cup |
| carrots (grated): 1 cup |
| walnuts (chopped): 1/4 cup (optional) |
| cream cheese-flavor frosting (optional) |
Zucchini Carrot Cupcakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- 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.