Tis the season for zucchini, lots and lots of garden fresh zucchini. I love creating delicious recipes, both sweet and savory to feature this fantastic veggie! These Zucchini & Carrot Cupcakes with Cream Cheese Frosting are so so good!!! They are moist, just a little sweetness and so flavorful! Similar flavors to a carrot cake, I decided to go with a simple and fabulous cream cheese frosting to top things off.
These are packed with shredded zucchini & carrot, you can see it popping out all over and I love it! For a little bit of crunch I added some chopped almonds, great for some texture. A perfect amount of vanilla and cinnamon for great flavor. Now in a typical carrot cake there is a ton of oil, instead of that I used organic vanilla yogurt which keeps these extra moist.
Keeping with the tradition of a frosting with this type of cake, I had to go with a fabulous smooth and creamy, slightly sweetened cream cheese frosting. It is the perfect flavor combination. These Zucchini & Carrot Cupcakes with Cream Cheese Frosting are a really wonderful treat!
- For the Cupcakes:
- 1½ cups flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 Tbsp baking powder
- 2 tsp cinnamon
- a pinch of salt
- ¼ cup chopped almonds or walnuts {optional}
- 2 eggs, room temperature
- 1 tsp vanilla extract
- ⅓ cup vanilla yogurt
- 1 large zucchini, shredded {approx. 1 heaping cup}
- 2 carrots, shredded {approx. 1 heaping cup}
- Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- 1 tsp vanilla
- ⅓ cup powdered sugar
- 4-5 Tbsp whipping cream
- Preheat your oven to 350 degrees.
- Place the shredded zucchini on a clean dish towel and squeeze out some of the liquid. Set aside with the carrots.
- In a large bowl mix together the flour, sugars, baking powder, salt, cinnamon and almonds.
- In another bowl stir together the eggs, vanilla, yogurt and shredded zucchini & carrots.
- Add the wet mixture to the dry and stir until just combined.
- Line a cupcake pan and evenly distribute the batter {makes 12}.
- Bake for about 24 minutes. Cool on a cooling rack.
- For the cream cheese frosting, add the cream cheese, vanilla, cream {start with 4 Tbsp} and powdered sugar. With a hand mixer, whip until well combined and fluffy.
- If a little too stiff, add in another Tbsp of cream and whip until combined.
- When the cupcakes are completely cooled go ahead and frost.
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christine (@foodyschmoody)
I love this time of year when we can sneak all that beautiful zucchini into both sweet & savory foods. I love this combo and cream cheese frosting, um yes please!
Angela LeMoine
Yes! Exactly!!! These turned out great!
Cindy @ Hun... What's for Dinner?
OMG I am dying to try these cupcakes. I love both carrot cake and zucchini loaf!
Angela LeMoine
They are pretty fantastic! Enjoy!
Joanne T Ferguson
These look delicious Angela! Pinned and shared!
#ibabloggers
Angela LeMoine
Thanks! They turned out great!
maggieunz
Looks amazing! Cream cheese… mmmm!!
Angela LeMoine
Thanks!!!! The frosting is pretty fantastic!!! Goes so perfectly with the cupcake