Zucchini & Carrot Cupcakes

Zucchini & Carrot Cupcakes

About this time every year I come down with "Zucchini Exhaustion" - it is a medical condition where...........well OK, I'm just being silly - it certainly does feel like a medical condition though.  I've used zucchini in just about every way possible.  This is one of my more enjoyable zucchini recipes.

4 eggs                                                           Printable Recipe

1 cup butter (melted)

2 1/4 cups flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons baking powder

1 tablespoon cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon allspice

1 teaspoon ground cloves

1 teaspoon salt (only 1/2 teaspoon salt if you used salted butter)

2 cups carrots (peeled & shredded)

2 cups zucchini (shredded)

1 cup walnuts (or pecans)

Prepare the ingredients as listed above.  Beat eggs & sugar until sugar is dissolved & mixture is very light in color.  Then beat in butter.  Now, with a wooden spoon - stir in the dry ingredients until combined.  Add in the carrots & zucchini & stir until mixed in (as seen in the picture above).  Finally, stir in the walnuts.

Butter or spray a 12 count muffin tin (you may use paper muffin liners if you prefer).  Drop about 1/4 cup to 1/3 cup of batter into each muffin space (this dough should be the perfect amount for exactly 12 cupcakes).  Bake in a preheated 350 degree oven for 20 to 30 minutes (or until a toothpick inserted comes out clean).  Allow to cool in the pan for 5 minutes and then remove from the muffin tin onto a cooling rack (see pictures below).

 While the cupcakes are cooling - make the frosting: 

Frosting

1/2 package of cream cheese (at room temperature)

1/4 cup butter (softened)

2 cups powdered sugar

2 teaspoons vanilla extract

Using an electric mixer - cream the butter, vanilla extract & cream cheese until fully combined (about 5 minutes).  Now add 1 cup of the powdered sugar and mix until all sugar has been combined.  Then do the same with the second cup of powdered sugar.  The frosting should be perfect but if you like the frosting a little thicker then you may add 1/4 cup to 1/2 cup more powdered sugar.

Spread the frosting onto the cooled cupcakes and then top with a walnut half.

ENJOY!!

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