Best Carrot Zucchini Cupcakes W Spiced Icing Recipes
ZUCCHINI-SPICE CUPCAKES
Bake an unexpected alternative batch of treats using abundant seasonal zucchini from the farmstand or local market. Like their carrot counterparts, these are finished with cream-cheese frosting. For a more wholesome snack, forgo the frosting and lightly dust cupcakes with confectioners' sugar instead.
Yield makes 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
ZUCCHINI CARROT CAKE
I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 21
Steps:
- In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
Nutrition Facts :
ZUCCHINI CUPCAKES
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI CARROT CUPCAKES
Make and share this Zucchini Carrot Cupcakes recipe from Food.com.
Provided by VA3212
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
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
Carrot cake is one of my favorites and my mom used to make the best zucchini muffins, so I decided to try to put the two together into a yummy cupcake. I'm sure simple cream cheese icing would be good on these, but I love this particular cream cheese icing recipe.
Provided by Alicia . @ahato
Categories Cakes
Number Of Ingredients 23
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.
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