Zucchini Carrot Cupcakes

Total Time
30mins
Prep 15 mins
Cook 15 mins

Moist and healthy cupcake. Delicious with or without frosting

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Line a cupcake pan with 12 paper muffin liners.
  2. In a medium bowl, combine flours, baking soda, baking powder, cinnamon, and salt.
  3. In a large bowl, beast sugar, eggs, applesauce, and vanilla extract for 1 minute.
  4. Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrots, and nuts.
  5. 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.
  6. 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.
Most Helpful

At last, a truly delicious cupcake that is not drowned in oil. My family likes cupcakes without icing. Makes for easy munching without the mess of icing. Thanks for posting.

Bren in LR July 12, 2012