Zucchini Carrot Cupcakes With Cream Cheese Frosting

Name: Zucchini Carrot Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1/4 cup granulated sugar; 1/4 cup brown sugar packed; 1 tablespoon baking powder; 2 teaspoons cinnamon; 1 pinch salt; 1/4 cup chopped almonds or walnuts {optional}; 2 eggs room temperature; 1 teaspoon vanilla extract; 1/3 cup vanilla yogurt; 1 zucchini large, shredded {approx. 1 heaping cup}; 2 carrots shredded {approx. 1 heaping cup}; 8 ounces cream cheese room temperature; 1 teaspoon vanilla; 1/3 cup powdered sugar; 5 tablespoons whipping cream

Servings: persons

1 1/2 cups flour
1/4 cup granulated sugar
1/4 cup brown sugar packed
1 tablespoon baking powder
2 teaspoons cinnamon
1 pinch salt
1/4 cup chopped almonds or walnuts {optional}
2 eggs room temperature
1 teaspoon vanilla extract
1/3 cup vanilla yogurt
1 zucchini large, shredded {approx. 1 heaping cup}
2 carrots shredded {approx. 1 heaping cup}
8 ounces cream cheese room temperature
1 teaspoon vanilla
1/3 cup powdered sugar
5 tablespoons whipping cream

1
Preheat your oven to 350 degrees.
2
Place the shredded zucchini on a clean dish towel and squeeze out some of the liquid. Set aside with the carrots.
3
In a large bowl mix together the flour, sugars, baking powder, salt, cinnamon and almonds.
4
In another bowl stir together the eggs, vanilla, yogurt and shredded zucchini & carrots.
5
Add the wet mixture to the dry and stir until just combined.
6
Line a cupcake pan and evenly distribute the batter {makes 12}.
7
Bake for about 24 minutes. Cool on a cooling rack.
8
For the cream cheese frosting, add the cream cheese, vanilla, cream {start with 4 Tbsp} and powdered sugar. With a hand mixer, whip until well combined and fluffy.
9
If a little too stiff, add in another Tbsp of cream and whip until combined.
10
When the cupcakes are completely cooled go ahead and frost.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/2 cups flour, 1/4 cup granulated sugar, 1/4 cup brown sugar packed, 1 tablespoon baking powder, and more.

Yes, Zucchini Carrot Cupcakes With Cream Cheese Frosting 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.

That's it — enjoy your meal!