Carrot Zucchini Cupcakes Recipe

Name: Carrot Zucchini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (375 mL) all purpose flour; 1 1/2 tsp (7 mL) baking powder; 1/2 tsp (2 mL) ground cinnamon; 1/4 tsp salt (1 mL); 1 cup granulated sugar (250 mL); 1/2 cup (125 mL) unsalted butter, melted and cooled slightly; 2 eggs; 1 cup (250 mL) shredded carrot (about 1 large carrot); 1 cup (250 mL) shredded zucchini (about 1 small zucchini); 1/3 cup (75 mL) milk; Frosting (see Frosting suggestions, below); Muffin pan, lined with paper liners; Cream Cheese Icing; Orange Cream Cheese Icing

Servings: persons

1 1/2 cups (375 mL) all purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) ground cinnamon
1/4 tsp salt (1 mL)
1 cup granulated sugar (250 mL)
1/2 cup (125 mL) unsalted butter, melted and cooled slightly
2 eggs
1 cup (250 mL) shredded carrot (about 1 large carrot)
1 cup (250 mL) shredded zucchini (about 1 small zucchini)
1/3 cup (75 mL) milk
Frosting (see Frosting suggestions, below)
Muffin pan, lined with paper liners
Cream Cheese Icing
Orange Cream Cheese Icing

1
Preheat oven to 350F (180C).
2
In a small bowl, mix together flour, baking powder, cinnamon and salt.
3
In a large bowl, whisk together sugar, butter and eggs until smooth.
4
Add shredded carrot and zucchini, beating until mixed.
5
Alternately stir in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth (see Notes).
6
Scoop batter into prepared pan.
7
Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
8
Let cool in pan on rack for 10 minutes.
9
Remove from pan and let cool completely on rack.
10
Top cooled cupcakes with frosting.
11
Variation: Add 1/3 cup (75 mL) loosely packed sweetened flaked coconut to the batter.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups (375 mL) all purpose flour, 1 1/2 tsp (7 mL) baking powder, 1/2 tsp (2 mL) ground cinnamon, 1/4 tsp salt (1 mL), and more.

Yes, Carrot Zucchini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Zucchini Cupcakes

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