Best 7 Zucchini Carrot Cupcakes Recipes
Indulge in a delightful culinary experience with our wholesome zucchini carrot cupcakes, a symphony of flavors and textures that will tantalize your taste buds. These moist and fluffy cupcakes are packed with grated zucchini and carrots, adding a burst of natural sweetness and vibrant color. Topped with a luscious cream cheese frosting, these cupcakes offer a perfect balance of richness and tanginess.
In addition to the classic zucchini carrot cupcake recipe, we present variations that cater to diverse dietary preferences and culinary adventures. For those with a vegan inclination, our vegan zucchini carrot cupcakes, crafted with plant-based ingredients like flax eggs and almond milk, deliver a guilt-free indulgence. Gluten-free enthusiasts can rejoice in our gluten-free zucchini carrot cupcakes, a delectable treat that accommodates dietary restrictions without compromising on flavor.
For those seeking a touch of extra indulgence, our zucchini carrot cupcakes with pineapple offer a tropical twist. The vibrant pineapple chunks add a burst of tropical sweetness that complements the earthy flavors of zucchini and carrots. And for those who prefer a classic treat, our traditional zucchini carrot cupcakes with cream cheese frosting provide a timeless delight that never goes out of style.
CARROT ZUCCHINI CUPCAKES
These veggie-stuffed cupcakes are great after school snacks, but work just as well for birthday treats, too. Skip the frosting and enjoy them for breakfast, if you like.
Time 40m
Yield Makes 12 Cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F.
- Line a 12-cup muffin pan with paper liners or coat with nonstick spray.
- In a large mixing bowl, beat the oil with the sugar and applesauce.
- Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt.
- Add to the liquid ingredients. Fold in carrots, zucchini and nuts.
- Spoon into muffin cups filling 3/4 full.
- Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.
- For frosting, beat the softened cream cheese with the powdered sugar until well-incorporated.
- Add lime juice and beat until frosting is light and fluffy.
- Ice the cupcakes with a blunt knife. Garnish each with a walnut half.
Nutrition Facts : Calories 330 calories, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 40 milligrams, Sodium 150 milligrams, Carbohydrate 38 grams, Protein 5 grams
CARROT & ZUCCHINI CUPCAKES W/ SPICED ICING
Carrot cake is one of my favorites and my mom used to make the best zucchini muffins, so I decided to try to put the two together into a yummy cupcake. I'm sure simple cream cheese icing would be good on these, but I love this particular cream cheese icing recipe.
Provided by Alicia . @ahato
Categories Cakes
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees and put paper cupcake liners into cupcake pan. In a food processor, pulse carrots, zucchini and raisins until they are uniform in size. *This step is optional but I have found that it works better than folding in shreds and whole raisins*
- In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, salt and baking soda. In a separate bowl, beat applesauce, eggs and vanilla. Beat the wet ingredients into the dry ingredients until it is mixed. Add the processed vegetables and beat until well incorporated.
- Fill each cupcake liner about 1/2 way or so with batter and bake for 21-25 minutes. Allow to cool completely before frosting and refrigerate.
- For the frosting, cream together the cream cheese, butter and vanilla. Add the confectioner's sugar in parts and beat well. If needed, add a little more sugar for consistency. Add the cinnamon, nutmeg and cloves and mix well.
CARROT-ZUCCHINI CAKE
Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.
Provided by Lori O'Neill Harpel
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
- Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
- Divide batter evenly among prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
- Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.
Nutrition Facts : Calories 740.4 calories, Carbohydrate 86.7 g, Cholesterol 92.7 mg, Fat 42.8 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 11.7 g, Sodium 413.8 mg, Sugar 68.8 g
ZUCCHINI CARROT CAKE
I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 21
Steps:
- In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
Nutrition Facts :
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.
ZUCCHINI CARROT SPICE CAKE
My family adores sweets, and I like to serve treats like this that are good for them, too. The cake is spiced just right and has a creamy marshmallow topping spiked with orange juice and vanilla. -Layla Payton, Midwest City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.
Nutrition Facts :
ZUCCHINI CARROT CAKE
An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents.
Provided by food snob mom
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, sugar and oil.
- Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
- Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
- Let cool and sprinkle with powdered sugar.
Tips:
- Prep your vegetables: Before you start, make sure your zucchini and carrots are peeled, grated, and squeezed of excess moisture. This will ensure that the cupcakes have the perfect texture and moisture level.
- Don't overmix the batter: Overmixing can make the cupcakes tough. Mix the batter just until the ingredients are combined.
- Fill the cupcake liners only 2/3 full: This will prevent the cupcakes from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cupcakes are cooked through.
- Let the cupcakes cool completely before frosting: This will help the frosting to set properly.
Conclusion:
These zucchini carrot cupcakes are a delicious and healthy way to enjoy your favorite vegetables. They are moist, flavorful, and packed with nutrients. Plus, they are easy to make and can be enjoyed by people of all ages. Whether you are looking for a fun snack or a healthy dessert, these cupcakes are a great option.
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