Zucchini-Carrot Cupcakes with Cream Cheese Frosting Recipe khickok Recipe

Name: Zucchini-Carrot Cupcakes with Cream Cheese Frosting Recipe khickok
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 cup sugar; 2/3 cup vegetable oil; 1 teaspoon EACH - baking powder, baking soda, cinnamon; 1 1/4 cups flour; 1/2 teaspoon salt; 1 cup zucchini, grated and drained; 1 cup carrot, grated; 3 ounces cream cheese; 3 tablespoons butter or margarine; 1 teaspoon vanilla; 2 cups powdered sugar

Servings: persons

2 eggs
1 cup sugar
2/3 cup vegetable oil
1 teaspoon EACH - baking powder, baking soda, cinnamon
1 1/4 cups flour
1/2 teaspoon salt
1 cup zucchini, grated and drained
1 cup carrot, grated
3 ounces cream cheese
3 tablespoons butter or margarine
1 teaspoon vanilla
2 cups powdered sugar

1
Preheat oven to 350 F. Line cupcake pans with paper liners.
2
Mix eggs, sugar and oil until combined.
3
Stir together dry ingredients and then add to the eggs, sugar and oil.
4
Once all are combined, stir in the zucchini and carrot.
5
Fill cupcakes about 2/3 and bake for 20-25 minutes.
6
If wooden toothpick inserted in center comes out clean, theyre ready.
7
Let cool, then frost them.
8
Frosting:
9
Mix cheese, butter and vanilla then add sugar in a little at a time.

1175

kcal

Calories

Fat

149

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 12 ingredients. The key ingredients include: 2 eggs, 1 cup sugar, 2/3 cup vegetable oil, 1 teaspoon EACH - baking powder, baking soda, cinnamon, and more.

Yes, Zucchini-Carrot Cupcakes with Cream Cheese Frosting Recipe khickok 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.

Zucchini-Carrot Cupcakes with Cream Cheese Frosting Recipe khickok

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