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Carrot Zucchini Cupcakes

in Diana's Recipe Book

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Servings: Makes 12 cupcakes
1/2 cup canola oil
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
2 large eggs
1 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
3/4 tsp baking soda
1 tsp. ground cinnamon
1/8 tsp. salt
2 medium carrots, grated
1/2 medium zucchini, grated
1/2 cup chopped walnuts

1/2 cup cream cheese, softened
1 2/3 cup confectioners' sugar, siftted
2 tsp. freshly squeezed lime juice

Preheat oven to 400 degrees F/200 degrees C.

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 grated carrots, grated zucchini and chopped walnuts. Spoon into muffin cups filling 3/4 full. Bake in preheated oven for 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 confectioners' sugar. Add lime juice. Frost the cupcakes with a blunt knife.

Makes 12 cupcakes.

Date: May 29, 2007

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