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
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.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/07/zucchini-carrot-cupcakes-with-cream-cheese-frosting/