Zucchini Carrot Cupcakes

Recipe by VA3212
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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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