MEMBER RECIPE
Zucchini-Carrot Cupcakes with Cream Cheese Frosting Recipe
By khickok
Difficulty: Easy |
Total Time:
35-45 minutes
|
Active Time:
|
Makes:
12 cupcakes or a 9" square cake
This is the only way my teenager will eat zucchini. His friends love them too!
Tip: Use a food processor to shred the zucchini and carrot.
INGREDIENTS
- 2 eggs
- 1 cup sugar
- 2/3 cup vegetable oil
- 1 teaspoon EACH - baking powder, baking soda, cinnamon
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1 cup zucchini, grated and drained
- 1 cup carrot, grated
Cream Cheese Frosting
- 3 ounces cream cheese
- 3 tablespoons butter or margarine
- 1 teaspoon vanilla
- 2 cups powdered sugar
INSTRUCTIONS
- Preheat oven to 350 F. Line cupcake pans with paper liners.
- Mix eggs, sugar and oil until combined.
- Stir together dry ingredients and then add to the eggs, sugar and oil.
- Once all are combined, stir in the zucchini and carrot. Fill cupcakes about 2/3 and bake for 20-25 minutes. If wooden toothpick inserted in center comes out clean, they’re ready.
- Let cool, then frost them.
- Frosting:
- Mix cheese, butter and vanilla – then add sugar in a little at a time.
Member recipes are not tested by the CHOW food team.
