Zucchini-Carrot Cupcakes With Maple Cream Cheese Fr

Name: Zucchini-Carrot Cupcakes With Maple Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; ½ cup orange juice; 1 tablespoon orange zest; 2 tablespoons garde b maple syrup; ¾ cup applesauce; 1 ¼ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 ½ tablespoons pumpkin pie spice; ½ teaspoon salt; 1 cup zucchini, grated and squeezed of all water; 1 cup carrot, finely grated; ½ cup golden raisin; ½ cup walnuts, chopped; 8 ounces cream cheese, softened; ¼ cup unsalted butter, room temp; ½ cup grade b maple syrup; 1 teaspoon pure vanilla extract; 1 teaspoon pumpkin pie spice

Servings: persons

3 eggs
½ cup orange juice
1 tablespoon orange zest
2 tablespoons garde b maple syrup
¾ cup applesauce
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ tablespoons pumpkin pie spice
½ teaspoon salt
1 cup zucchini, grated and squeezed of all water
1 cup carrot, finely grated
½ cup golden raisin
½ cup walnuts, chopped
8 ounces cream cheese, softened
¼ cup unsalted butter, room temp
½ cup grade b maple syrup
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice

1
Preheat oven to 350 degrees.
2
Line cupcake pans with paper liners (I double the liners up).
3
In one bowl, beat eggs then mix in orange juice, orange zest, maple syrup, and apple sauce.
4
Set aside.
5
In a medium sized bowl, sift together dry ingredients.
6
Add the egg mixture until well combined, but don't over mix.
7
Fold in zucchini, carrots, raisins and chopped nuts.
8
Fill cupcakes about 2/3 and bake for 21-22 minutes Do the toothpick test to make sure the middle is cooked through.
9
Let cool slightly and transfer to cooling rack.
10
FROSTING: beat cream and butter until smooth.
11
Add maple syrup, vanilla and spice.
12
Mix until well combined.
13
Top completely cooled cupcakes with a generous heap.
14
ENJOY!

811

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 19 ingredients. The key ingredients include: 3 eggs, ½ cup orange juice, 1 tablespoon orange zest, 2 tablespoons garde b maple syrup, and more.

Yes, Zucchini-Carrot Cupcakes With Maple 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!

Zucchini-Carrot Cupcakes With Maple Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions