Zucchini Carrot Cupcakes Recipes

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:

• Beat eggs, sugar and oil.
• Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
• Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
• Let cool and sprinkle with powdered sugar.

Steps:

• In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
• Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Steps:

• Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
• Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
• Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
• Divide batter evenly among prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
• Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.