Hopsies Cupcakes Recipe

Name: Hopsies Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups packed finely grated zucchini (about 2 medium zucchini); 1 cup packed finely grated carrots (about 5 or 6 medium carrots); 1 teaspoon sea salt; 1 1/2 cups sprouted spelt flour or whole wheat pastry flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 cup light agave nectar; 2/3 cup canola oil; 2 large eggs; 1/2 cup walnuts, chopped, plus extra for garnish (optional); 1/3 cup currants or raisins (optional); Cream Cheese Frosting (page 110), Vanilla Buttercream Frosting (page 106), or Fat-Free Vanilla Yogurt Frosting (page 107)

Servings: persons

2 cups packed finely grated zucchini (about 2 medium zucchini)
1 cup packed finely grated carrots (about 5 or 6 medium carrots)
1 teaspoon sea salt
1 1/2 cups sprouted spelt flour or whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup light agave nectar
2/3 cup canola oil
2 large eggs
1/2 cup walnuts, chopped, plus extra for garnish (optional)
1/3 cup currants or raisins (optional)
Cream Cheese Frosting (page 110), Vanilla Buttercream Frosting (page 106), or Fat-Free Vanilla Yogurt Frosting (page 107)

1
Place the zucchini and carrots in a strainer.
2
Sprinkle with the salt and mix well.
3
Let drain for 15 to 20 minutes, until most of the moisture is released.
4
Preheat the oven to 350F.
5
Line a cupcake pan with 12 paper liners.
6
In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, and nutmeg.
7
In a separate bowl, using an electric mixer beat together the agave nectar and canola oil.
8
Add the eggs and beat well.
9
Add the egg mixture to the flour mixture and beat until well combined.
10
Squeeze out any remaining moisture from the drained zucchini and carrots.
11
Using a wooden spoon or rubber spatula, fold in the zucchini, carrots, walnuts, and currants, if using, and spoon the batter into the prepared cupcake pan.
12
Bake for 20 to 25 minutes, until a tooth-pick inserted into the center of a cupcake comes out clean.
13
Cool completely on cooling racks before frosting.
14
Sprinkle with extra walnuts if desired.

No nutrition data on file — estimate from the ingredient list.

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: 2 cups packed finely grated zucchini (about 2 medium zucchini), 1 cup packed finely grated carrots (about 5 or 6 medium carrots), 1 teaspoon sea salt, 1 1/2 cups sprouted spelt flour or whole wheat pastry flour, and more.

Yes, Hopsies 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.

Hopsies Cupcakes

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