Carrot Zucchini Cupcakes W Spiced Icing Recipes

ZUCCHINI CARROT CAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Put 24 cupcake liners in muffin tins.
• In a large bowl, mix the sugars, oil, eggs, applesauce and vanilla together until well combined and there are no lumps of brown sugar.
• Add 1/2 cup of the flour along with the baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Stir until well incorporated.
• Add the remaining two cups of flour and mix until just combined (but there should be no lumps).
• Fold in the carrots and zucchini.
• Spoon into the cupcake liners, filling about 2/3 full.
• Bake for 18 minutes.

CARROT ZUCCHINI CUPCAKES

Steps:

• Preheat the oven to 400°F.
• Line a 12-cup muffin pan with paper liners or coat with nonstick spray.
• In a large mixing bowl, beat the oil with the sugar and applesauce.
• Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt.
• Add to the liquid ingredients. Fold in carrots, zucchini and nuts.
• Spoon into muffin cups filling 3/4 full.
• Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.
• For frosting, beat the softened cream cheese with the powdered sugar until well-incorporated.
• Add lime juice and beat until frosting is light and fluffy.
• Ice the cupcakes with a blunt knife. Garnish each with a walnut half.

SPICED CARROT CUPCAKES

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners' sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator.

ZUCCHINI CUPCAKES

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.

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.

SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
• Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
• Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.

ZUCCHINI CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
• Sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl.
• Beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. Stir flour mixture into egg mixture until batter is well mixed. Fill prepared muffin cups with batter about half full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
• Beat cream cheese and butter together with an electric mixer in a bowl until smooth. Gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy. Spread frosting over completely cooled cupcakes.

ZUCCHINI-SPICE CUPCAKES

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.