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Zucchini Carrot Cupcakes with Cream Cheese Frosting

July 8, 2015 by Angela LeMoine 9 Comments

Zucchini Carrot Cupcakes with Cream Cheese Frosting  | LeMoine Family Kitchen

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.

Zucchini Carrot Cupcakes with Cream Cheese Frosting | LeMoine Family Kitchen. Packed with zucchini & carrots, a hint of sweetness and topped with a perfect cream cheese frosting.

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!

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Zucchini Carrot Cupcakes with Cream Cheese Frosting
Author: Angela LeMoine
 
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350 degrees.
  2. Place the shredded zucchini on a clean dish towel and squeeze out some of the liquid. Set aside with the carrots.
  3. In a large bowl mix together the flour, sugars, baking powder, salt, cinnamon and almonds.
  4. In another bowl stir together the eggs, vanilla, yogurt and shredded zucchini & carrots.
  5. Add the wet mixture to the dry and stir until just combined.
  6. Line a cupcake pan and evenly distribute the batter {makes 12}.
  7. Bake for about 24 minutes. Cool on a cooling rack.
  8. 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.
  9. If a little too stiff, add in another Tbsp of cream and whip until combined.
  10. When the cupcakes are completely cooled go ahead and frost.
3.3.3077

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Filed Under: Baking, Dessert, Healthy Eating, Snack, Vegetarian Tagged With: carrot, cream cheese frosting, cupcake, dessert, zucchini

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Reader Interactions

Comments

  1. christine (@foodyschmoody)

    July 9, 2015 at 7:39 am

    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!

    Reply
    • Angela LeMoine

      July 13, 2015 at 10:01 am

      Yes! Exactly!!! These turned out great!

      Reply
  2. Cindy @ Hun... What's for Dinner?

    July 9, 2015 at 9:26 am

    OMG I am dying to try these cupcakes. I love both carrot cake and zucchini loaf!

    Reply
    • Angela LeMoine

      July 13, 2015 at 10:00 am

      They are pretty fantastic! Enjoy!

      Reply
  3. Joanne T Ferguson

    July 12, 2015 at 1:46 am

    These look delicious Angela! Pinned and shared!
    #ibabloggers

    Reply
    • Angela LeMoine

      July 13, 2015 at 9:59 am

      Thanks! They turned out great!

      Reply
  4. maggieunz

    August 16, 2015 at 5:29 pm

    Looks amazing! Cream cheese… mmmm!!

    Reply
    • Angela LeMoine

      August 16, 2015 at 5:33 pm

      Thanks!!!! The frosting is pretty fantastic!!! Goes so perfectly with the cupcake

      Reply

Trackbacks

  1. More Cakes to Come! | Pasta, Polvoron and Popcorn says:
    July 13, 2015 at 11:57 pm

    […] Zucchini Carrot Cupcakes with Cream Cheese Frosting […]

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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