Go Back
5 from 1 vote
Print
Zucchini Carrot Cake Cupcakes
Author: Melissa Howell
Ingredients
  • 1 1/4 cups brown sugar light or dark
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3/4 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 2 1/2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 cup grated carrots
  • 1 cup grated zucchini
For the Cream Cheese Frosting
  • 8 oz. cream cheese softened to room temperature
  • 1/4 cup butter softened to room temperature
  • 2 cups powdered sugar
  • 1-2 Tbsp. milk
  • 1/2 tsp. vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Put 24 cupcake liners in muffin tins.
  3. In a large bowl, mix the sugars, oil, eggs, applesauce and vanilla together until well combined and there are no lumps of brown sugar.
  4. Add 1/2 cup of the flour along with the baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Stir until well incorporated.
  5. Add the remaining two cups of flour and mix until just combined (but there should be no lumps).
  6. Fold in the carrots and zucchini.
  7. Spoon into the cupcake liners, filling about 2/3 full.
  8. Bake for 18 minutes.
For the Cream Cheese Frosting
  1. Using a mixer, beat the cream cheese and butter together on medium speed until smooth.
  2. Add the powdered sugar and 1 Tbsp. milk. Beat for 2 minutes.
  3. Add the vanilla and more milk if needed to thin. Beat on high for 2 minutes until light and fluffy.