Zucchini Carrot Cupcakes With Maple Cream Cheese Frosting Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. , Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.

Steps:

• 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.

Steps:

• 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!