Carrot-Zucchini Party Cupcakes | Midwest Living
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Carrot-Zucchini Party Cupcakes

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Carrot-Zucchini Party Cupcakes

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  • Makes: 18 servings
  • Prep 45 mins
  • Bake 20 mins to 25 mins
  • Cool 1 hr

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup golden raisins or currants
  • 2 tablespoons finely chopped crystallized ginger
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup finely shredded carrots or parsnips
  • 1 cup finely shredded zucchini
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup applesauce
  • 2 tablespoons cooking oil
  • 1 1/2 teaspoons vanilla
  • 1/2 cup chopped pecans, toasted
  • Cream Cheese Frosting (see recipe below)
  • Chopped pecans, toasted, or chopped crystallized ginger (optional)
  • Pecan halves (optional)

Directions

  1. Line eighteen 2-1/2-inch muffin cups with foil or paper baking cups or lightly grease 56, 1-3/4-inch muffin cups. Set aside. In a large bowl, combine flour, raisins or currants, crystallized ginger, baking powder, baking soda, cinnamon and salt. Set aside.
  2. In a medium bowl, combine eggs, carrots or parsnips, zucchini, granulated sugar, brown sugar, applesauce, oil, and vanilla. Stir egg mixture into flour mixture till combined. Stir in the 1/2 cup pecans. Fill each muffin cup half full (about 3 tablespoons each for 2-1/2-inch cakes or 1 tablespoon each for 1-3/4-inch cakes).
  3. Bake 2-1/2-inch cakes in a 350 degree F oven for 20 to 25 minutes or till a toothpick inserted near the centers come out clean. (Bake 1-3/4-inch cakes for 15 to 18 minutes). Cool 5 minutes in pans. Remove cupcakes from pans. Cool for 1 hour on a wire rack.
  4. Meanwhile, prepare Cream Cheese Frosting; frost cupcakes. If you like, sprinkle tops with additional chopped pecans or ginger or top each with a pecan half. Cover cupcakes; store in the refrigerator. Makes 18 servings.

Cream Cheese Frosting

Ingredients

  • 1 3 - ounce package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar, sifted

Directions

  1. In a medium bowl beat together cream cheese, butter or margarine, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth.

Nutrition Facts

(Carrot-Zucchini Party Cupcakes)

Servings Per Recipe 18, vit. A (IU) 2818, pro. (g) 4, Fat, total (g) 13, carb. (g) 56, sat. fat (g) 5, chol. (mg) 54, vit. C (mg) 2, sodium (mg) 243, fiber (g) 2, cal. (kcal) 349, iron (mg) 1, calcium (mg) 50

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