Carrot Zucchini Cupcakes
Author: Julie Hasson, 150 Best Cupcake Recipes
Recipe type: Dessert
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and cooled slightly
- 2 eggs
- 1 cup shredded carrot (about 1 large carrot)
- 1 cup shredded zucchini (about 1 small zucchini)
- ⅓ cup milk
- Makes 12 cupcakes.
- Preheat oven to 350 F.
- Line muffin pan with paper liners.
- In a small bowl, whisk together flour, baking powder, cinnamon and salt.
- In a large bowl, whisk together sugar, butter and eggs until smooth.
- Add shredded carrot and zucchini, beating until mixed.
- Alternately stir in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
- Scoop batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
- Let cool in pan on rack for 10 minutes.
- Remove from pan and let cool completely on rack.
- Top cooled cupcakes with frosting.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/150-best-cupcake-recipes-review/
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