August 25, 2011
Zucchini Carrot Cupcakes with Cream Cheese Frosting
Almost to the end of my zucchini! My mom recently told me about a cake she made that used up some of her zucchini. I decided it sounded and looked really good. So I made the cake into cupcakes and used my own version of cream cheese frosting. And the cupca
Almost to the end of my zucchini! My mom recently told me about a cake she made that used up some of her zucchini. I decided it sounded and looked really good. So I made the cake into cupcakes and used my own version of cream cheese frosting. And the cupcakes were really good!
My mom found this recipe at Tiffany’s blog, Eat At Home. I adapted it with different amounts of flour and sugar.
Zucchini Carrot Cupcakes with Cream Cheese Frosting, adapted by Katrina, Baking and Boys!
2 1/4 cups (270 grams or 9 1/2 ounces) all purpose flour
1 3/4 cups (355 grams or 12 1/2 ounces) granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoon baking soda
3/4 cup canola oil
4 large eggs
1 teaspoon vanilla extract
2 cups finely grated zucchini (270 grams or 9 1/2 ounces)
1 cup finely grated carrots (80 grams or 2 3/4 ounces)
Preheat the oven to 350 degrees. Line 2 muffin tins with paper cupcake liners. I got 20 cupcakes. Set aside.
Add the flour, sugar, cinnamon, salt, baking powder and baking soda in a large bowl and whisk to combine. In a medium sized bowl, whisk together the oil, eggs and vanilla until well blended. Stir in the zucchini and carrots. Bake for 24-26 minutes or until a toothpick inserted into one of the cupcakes comes out clean. Cool for 5-10 minutes, then remove the cupcakes from the pan and let cool completely on a wire rack.
Frost the cupcakes.
Cream Cheese Frosting, by Katrina, Baking and Boys! (This can be doubled, but since some people around here don’t like frosting, I don’t make a full batch.)
4 ounces 1/3 less fat cream cheese, softened
4 tablespoons unsalted butter, softened
2 cups powdered sugar (220 grams)
1 teaspoon vanilla extract
pinch of salt
Cream together the cream cheese and butter in the bowl of an electric mixer. Add the salt and vanilla and combine. Then add the powdered sugar one cup at a time and beat well until desired consistency. Put the frosting in a piping bag and pipe onto cupcakes if desired. (This made enough to frost about 14 of the 20 cupcakes.
These cupcakes are perfectly moist from the zucchini and carrots and nicely spiced with the cinnamon. But the best part is definitely the bites with the cream cheese frosting in them! ;)
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