Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

carrot & zucchini cupcakes w/ spiced icing

(1 rating)
ahato avatar
Recipe by
Alicia .
@ahato
Watertown, WI

Carrot cake is one of my favorites and my mom used to make the best zucchini muffins, so I decided to try to put the two together into a yummy cupcake. I'm sure simple cream cheese icing would be good on these, but I love this particular cream cheese icing recipe.

(1 rating)
yield 18 cupcakes
prep time 25 Min
cook time 25 Min

Ingredients For carrot & zucchini cupcakes w/ spiced icing

  • CARROT ZUCCHINI CUPCAKES
  • 1 1/2 c
    all purpose flour
  • 1 c
    granulated white sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
    baking soda
  • 3/4 c
    applesauce (or vegetable oil)
  • 2
    eggs
  • 1 tsp
    vanilla
  • 1 c
    shredded carrot
  • 1 c
    shredded zucchini
  • 1/4 to 1/2 c
    raisins (depends on your taste)
  • SPICED CREAM CHEESE ICING
  • 2 8oz pkg
    cream cheese, softened
  • 1/2 c
    butter, softened
  • 3 c
    confectioners sugar
  • 1 tsp
    vanilla
  • 1 1/2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    ground cloves

How To Make carrot & zucchini cupcakes w/ spiced icing

  • 1
    Preheat oven to 350 degrees and put paper cupcake liners into cupcake pan. In a food processor, pulse carrots, zucchini and raisins until they are uniform in size. *This step is optional but I have found that it works better than folding in shreds and whole raisins*
  • 2
    In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, salt and baking soda. In a separate bowl, beat applesauce, eggs and vanilla. Beat the wet ingredients into the dry ingredients until it is mixed. Add the processed vegetables and beat until well incorporated.
  • 3
    Fill each cupcake liner about 1/2 way or so with batter and bake for 21-25 minutes. Allow to cool completely before frosting and refrigerate.
  • 4
    For the frosting, cream together the cream cheese, butter and vanilla. Add the confectioner's sugar in parts and beat well. If needed, add a little more sugar for consistency. Add the cinnamon, nutmeg and cloves and mix well.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Carrot & Zucchini Cupcakes w/ Spiced Icing:

ADVERTISEMENT