Zucchini-Carrot Cupcakes With Maple Cream Cheese Frosting

"A healthy(ier) version of one of my favorites."
 
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Ready In:
37mins
Ingredients:
19
Serves:
12
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ingredients

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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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