Zucchini-Carrot Cupcakes With Maple Cream Cheese Frosting
- Ready In:
- 37mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 3 eggs
- 1⁄2 cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons garde b maple syrup
- 3⁄4 cup applesauce
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1⁄2 tablespoons pumpkin pie spice
- 1⁄2 teaspoon salt
- 1 cup zucchini, grated and squeezed of all water
- 1 cup carrot, finely grated
- 1⁄2 cup golden raisin
- 1⁄2 cup walnuts, chopped
-
FROSTING
- 8 ounces cream cheese, softened
- 1⁄4 cup unsalted butter, room temp
- 1⁄2 cup grade b maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
directions
- Preheat oven to 350 degrees. Line cupcake pans with paper liners (I double the liners up).
- In one bowl, beat eggs then mix in orange juice, orange zest, maple syrup, and apple sauce. Set aside.
- In a medium sized bowl, sift together dry ingredients. Add the egg mixture until well combined, but don't over mix.
- Fold in zucchini, carrots, raisins and chopped nuts.
- Fill cupcakes about 2/3 and bake for 21-22 minutes Do the toothpick test to make sure the middle is cooked through.
- Let cool slightly and transfer to cooling rack.
- FROSTING: beat cream and butter until smooth. Add maple syrup, vanilla and spice. Mix until well combined. Top completely cooled cupcakes with a generous heap.
- ENJOY!
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RECIPE SUBMITTED BY
MixnVixn
Newport