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.
SPICED ZUCCHINI CARROT MUFFINS
Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!
Provided by sassbyheather
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 21
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
- Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 g
ZUCCHINI CUPCAKES
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
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-SPICE CUPCAKES
Bake an unexpected alternative batch of treats using abundant seasonal zucchini from the farmstand or local market. Like their carrot counterparts, these are finished with cream-cheese frosting. For a more wholesome snack, forgo the frosting and lightly dust cupcakes with confectioners' sugar instead.
Yield makes 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
CARROT AND ZUCCHINI CASSEROLE
Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.
Provided by Angela
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
- Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
- Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
- Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
- Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 24.7 g, Cholesterol 64 mg, Fat 23.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.4 g, Sodium 744.8 mg, Sugar 4.3 g
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