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Recipe Summary

prep:
45 mins
bake:
20 mins to 25 mins at 350°
cool:
1 hr
Servings:
18
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Carrot-Zucchini Party Cupcakes

Ingredients

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Directions

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  • 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).

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  • 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.

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  • 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 (Carrot-Zucchini Party Cupcakes)

349 calories; total fat 13g; saturated fat 5g; cholesterol 54mg; sodium 243mg; carbohydrates 56g; fiber 2g; protein 4g; vitamin a 2818IU; vitamin c 2mg; calcium 50mg; iron 1mg.

Cream Cheese Frosting

Ingredients

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Directions

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

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