ZUCCHINI CARROT CUPCAKES
Make and share this Zucchini Carrot Cupcakes recipe from Food.com.
Provided by VA3212
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a cupcake pan with 12 paper muffin liners.
- In a medium bowl, combine flours, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, beast sugar, eggs, applesauce, and vanilla extract for 1 minute.
- Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrots, and nuts.
- Spoon batter evenly into 12 muffin liners. Bake cupcakes for 15 minutes or until a cake tester indictes they're done. Cool on a rack.
- Frost with icing if desired. Top with sprinkles, mini chocolate chips, or raisins. You can also skip the icing and dust the cupcakes with 10X sugar or just leave plain.
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Ahmed Fuad
[email protected]I'm so glad I found this recipe! I've been looking for a healthy and delicious cupcake recipe for a long time. These cupcakes are everything I've been looking for and more.
KIDS TOY
[email protected]These cupcakes are a great way to get your kids to eat their vegetables. They're so delicious, they won't even know they're eating healthy!
Danish Tanha
[email protected]I made these cupcakes for my kids' school bake sale and they were a huge hit! They loved the fun green color and the delicious flavor.
amar alotv
[email protected]These cupcakes are perfect for a healthy snack or dessert. They're low in calories and fat, and they're packed with nutrients from the zucchini and carrots.
Kiti
[email protected]Overall, I thought these cupcakes were good, but not great. I would probably make them again, but I would make some changes to the recipe.
Leslie Flowers
[email protected]I found the frosting to be a bit too sweet for my taste. I would have preferred a cream cheese frosting instead.
Danuka Nawanjana
[email protected]These cupcakes were a bit too dense for my taste. I think I would have preferred them if they were made with all-purpose flour instead of whole wheat flour.
Lokkikanto Biswas
[email protected]I was pleasantly surprised by how much I enjoyed these cupcakes. I'm not usually a fan of carrot cake, but the zucchini added a nice sweetness and moisture.
Rhys Mould
[email protected]These cupcakes were easy to make and turned out perfectly. The flavor was subtle but delicious, and the texture was moist and fluffy.
Michel Sanders
[email protected]I made these cupcakes for a potluck and they were gone in minutes! Everyone loved them and couldn't believe they were made with vegetables.
Zahid Hafeez
[email protected]These zucchini carrot cupcakes were a hit with my family! They were moist, flavorful, and had a beautiful golden color. I loved that I could use up some of my garden vegetables in a delicious and nutritious way.