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Zucchini Carrot Cupcakes with Cream Cheese Frosting

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Zucchini Carrot Cupcakes with Cream Cheese Frosting | LeMoine Family Kitchen

Tis the season for zucchini, lots and lots of garden fresh zucchini. I love creating delicious recipes, both sweet and savory to feature this fantastic veggie! These Zucchini & Carrot Cupcakes with Cream Cheese Frosting are so so good!!! They are moist, just a little sweetness and so flavorful! Similar flavors to a carrot cake, I decided to go with a simple and fabulous cream cheese frosting to top things off. 

These are packed with shredded zucchini & carrot, you can see it popping out all over and I love it! For a little bit of crunch I added some chopped almonds, great for some texture. A perfect amount of vanilla and cinnamon for great flavor. Now in a typical carrot cake there is a ton of oil, instead of that I used organic vanilla yogurt which keeps these extra moist.

Zucchini Carrot Cupcakes with Cream Cheese Frosting | LeMoine Family Kitchen. Packed with zucchini & carrots, a hint of sweetness and topped with a perfect cream cheese frosting.

Keeping with the tradition of a frosting with this type of cake, I had to go with a fabulous smooth and creamy, slightly sweetened cream cheese frosting. It is the perfect flavor combination. These Zucchini & Carrot Cupcakes with Cream Cheese Frosting are a really wonderful treat!

Zucchini Carrot Cupcakes with Cream Cheese Frosting
Author: Angela LeMoine
Ingredients
  • For the Cupcakes:
  • 1 1/2 cups flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • a pinch of salt
  • 1/4 cup chopped almonds or walnuts {optional}
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup vanilla yogurt
  • 1 large zucchini, shredded {approx. 1 heaping cup}
  • 2 carrots, shredded {approx. 1 heaping cup}
  • Cream Cheese Frosting:
  • 8 oz cream cheese, room temperature
  • 1 tsp vanilla
  • 1/3 cup powdered sugar
  • 4-5 Tbsp whipping cream
Instructions
  1. Preheat your oven to 350 degrees.
  2. Place the shredded zucchini on a clean dish towel and squeeze out some of the liquid. Set aside with the carrots.
  3. In a large bowl mix together the flour, sugars, baking powder, salt, cinnamon and almonds.
  4. In another bowl stir together the eggs, vanilla, yogurt and shredded zucchini & carrots.
  5. Add the wet mixture to the dry and stir until just combined.
  6. Line a cupcake pan and evenly distribute the batter {makes 12}.
  7. Bake for about 24 minutes. Cool on a cooling rack.
  8. For the cream cheese frosting, add the cream cheese, vanilla, cream {start with 4 Tbsp} and powdered sugar. With a hand mixer, whip until well combined and fluffy.
  9. If a little too stiff, add in another Tbsp of cream and whip until combined.
  10. When the cupcakes are completely cooled go ahead and frost.

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