Zucchini-Carrot Cupcakes with Cream Cheese Frosting
This is the only way my teenager will eat zucchini. His friends love them too!
Tip: Use a food processor to shred the zucchini and carrot.
- 2 eggs
- 1 cup sugar
- 2/3 cup vegetable oil
- 1 teaspoon EACH - baking powder, baking soda, cinnamon
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1 cup zucchini, grated and drained
- 1 cup carrot, grated
Cream Cheese Frosting
- 3 ounces cream cheese
- 3 tablespoons butter or margarine
- 1 teaspoon vanilla
- 2 cups powdered sugar
1Preheat oven to 350 F. Line cupcake pans with paper liners.
2Mix eggs, sugar and oil until combined.
3Stir together dry ingredients and then add to the eggs, sugar and oil.
4Once all are combined, stir in the zucchini and carrot. Fill cupcakes about 2/3 and bake for 20-25 minutes. If wooden toothpick inserted in center comes out clean, they’re ready.
1Let cool, then frost them.
3Mix cheese, butter and vanilla – then add sugar in a little at a time.
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