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Recipe Summary

prep:
45 mins
bake:
20 mins
cool:
1 hr
total:
2 hrs 5 mins
Servings:
18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • 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.

Nutrition Facts

349 calories; fat 13g; cholesterol 54mg; saturated fat 5g; carbohydrates 56g; insoluble fiber 2g; protein 4g; vitamin a 2818.2IU; vitamin c 1.8mg; sodium 243mg; calcium 50.5mg; iron 1.4mg.
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