Wednesday, August 8, 2012

Zucchini & Carrot Cupcakes

Zucchini & Carrot Cupcakes

About this time every year I come down with "Zucchini Exhaustion" - it is a medical condition where...........well OK, I'm just being silly - it certainly does feel like a medical condition though.  I've used zucchini in just about every way possible.  This is one of my more enjoyable zucchini recipes.

4 eggs                                                           Printable Recipe
1 cup butter (melted)
2 1/4 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon salt (only 1/2 teaspoon salt if you used salted butter)
2 cups carrots (peeled & shredded)
2 cups zucchini (shredded)
1 cup walnuts (or pecans)

Prepare the ingredients as listed above.  Beat eggs & sugar until sugar is dissolved & mixture is very light in color.  Then beat in butter.  Now, with a wooden spoon - stir in the dry ingredients until combined.  Add in the carrots & zucchini & stir until mixed in (as seen in the picture above).  Finally, stir in the walnuts.
Butter or spray a 12 count muffin tin (you may use paper muffin liners if you prefer).  Drop about 1/4 cup to 1/3 cup of batter into each muffin space (this dough should be the perfect amount for exactly 12 cupcakes).  Bake in a preheated 350 degree oven for 20 to 30 minutes (or until a toothpick inserted comes out clean).  Allow to cool in the pan for 5 minutes and then remove from the muffin tin onto a cooling rack (see pictures below).

 While the cupcakes are cooling - make the frosting: 

1/2 package of cream cheese (at room temperature)
1/4 cup butter (softened)
2 cups powdered sugar
2 teaspoons vanilla extract

Using an electric mixer - cream the butter, vanilla extract & cream cheese until fully combined (about 5 minutes).  Now add 1 cup of the powdered sugar and mix until all sugar has been combined.  Then do the same with the second cup of powdered sugar.  The frosting should be perfect but if you like the frosting a little thicker then you may add 1/4 cup to 1/2 cup more powdered sugar.

Spread the frosting onto the cooled cupcakes and then top with a walnut half.


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  1. They look yum!
    I will give it a try one day!

  2. These sound like a great way to use excess zucchini!

  3. Oh my goodness! These look scrumptious!!! I will definately have to try this one!! I've given you an award. Come visit my blog at

  4. I have been looking for ways to hide the veggies so my husband and my son eat more of them. ;) These would be perfect because my husband LOVES carrot cake with cream cheese frosting. Pinning this to my Hide The Veggies Board, lol!
    Stopping over from the Heavenly Treats Sunday. :)

  5. Now this is what I am talking about healthy cupcakes a woman after my own heart! I LOVE these and will be making these..Thanks for linking up at heavenly Treats Sunday!

  6. Two of my favorites - carrot and zucchini. The perfect way to get over zucchini exhaustion.

    Thanks for sharing at the All Star Block Party

  7. Yummy! Thanks for sharing at the All Star Block Party!


  8. These do look healthy yet great tasting at the same time. Thanks so much for linking up. :) Sarah

  9. These not only look wonderful.they sound soooooooo good
    Zucchini and carrot together - wowwww
    I love it!

  10. I love this recipe it is a little healthy with just a hint of Fall. I hope you are sharing it today on foodie friday.

  11. Congrats, your very healthy and delicious cupcakes are being featured today on foodie friday. Stop by and get your Featured button and enjoy the weekend.

    1. Wow! - Thank you so much!! I will put your featured button at the bottom of this post (it's already on my sidebar).
      Thanks again!

  12. I've got to try these cupcakes. They look delicious.
    Thanks for the recipe.


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