Zucchini Carrot Cupcakes
Discover the perfect balance of wholesome and indulgent with these moist and flavorful Zucchini Carrot Cupcakes! Packed with freshly grated zucchini and carrots, these cupcakes are a delightful way to sneak in some veggies while satisfying your sweet tooth. Each bite is infused with warm spices like cinnamon and nutmeg, complemented by the natural sweetness of applesauce and a touch of brown sugar. Optional chopped walnuts or pecans add a delightful crunch, making these cupcakes irresistible to all palates. Quick and easy to prepare, they bake up beautifully in just 22 minutes and pair perfectly with a rich cream cheese frosting or can be enjoyed on their own. Ideal for brunch, dessert, or a special treat, these veggie-loaded cupcakes are a delicious, guilt-free indulgence your family will love!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Zucchini, grated and gently squeezed of excess moisture
- 1 cup Carrots, grated
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the applesauce, eggs, and vanilla extract to the wet mixture, and mix until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Gently fold in the grated zucchini, grated carrots, and optional walnuts or pecans until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Once cooled, top the cupcakes with your favorite cream cheese frosting or enjoy them plain.
Nutrition Facts
Calories |
3269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 446.7 g | 162% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 279.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 361 mg | 28% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2286 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
