Zucchini Carrot Cupcakes With Maple Cream Cheese Frosting Recipes

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.

MAPLE CARROT CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. , Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
• Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
• Divide the mixture amongst the prepared muffin cups.
• Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
• Frost with cream cheese frosting and garnish with grated carrots.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
• Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
• Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.

ZUCCHINI-CARROT CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Line cupcake pans with paper liners (I double the liners up).
• In one bowl, beat eggs then mix in orange juice, orange zest, maple syrup, and apple sauce. Set aside.
• In a medium sized bowl, sift together dry ingredients. Add the egg mixture until well combined, but don't over mix.
• Fold in zucchini, carrots, raisins and chopped nuts.
• Fill cupcakes about 2/3 and bake for 21-22 minutes Do the toothpick test to make sure the middle is cooked through.
• Let cool slightly and transfer to cooling rack.
• FROSTING: beat cream and butter until smooth. Add maple syrup, vanilla and spice. Mix until well combined. Top completely cooled cupcakes with a generous heap.
• ENJOY!