Carrot-Zucchini Party Cupcakes
- Makes: 18 servings
- Prep 45 mins
- Bake 20 mins to 25 mins
- Cool 1 hr
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
- 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.
- 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.
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
- 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, fiber (g) 2, sodium (mg) 243, cal. (kcal) 349, calcium (mg) 50, iron (mg) 1, vit. A (IU) 2818, pro. (g) 4, carb. (g) 56, vit. C (mg) 2, Fat, total (g) 13, chol. (mg) 54, sat. fat (g) 5