Zucchini Carrot Cupcakes
Photo by: Yunhee Kim
These easy after-school treats will make the grade with kids. Click here to learn how to host a great cupcake party!
ingredients: Add all to shopping list
1 cup all-purpose flour
¼ cup whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
¾ cup sugar
2 eggs
½ cup canola oil
1½ tsp vanilla extract
1 cup grated zucchini (about 1 small zucchini)
1 cup grated carrot
¼ cup chopped walnuts (optional)
Cream cheese icing
¼ cup whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
¾ cup sugar
2 eggs
½ cup canola oil
1½ tsp vanilla extract
1 cup grated zucchini (about 1 small zucchini)
1 cup grated carrot
¼ cup chopped walnuts (optional)
Cream cheese icing
directions:
1. Preheat oven to 350°F. Line a cupcake pan with 12 paper muffin liners.
2. In a medium bowl, combine flours, baking soda, baking powder, cinnamon, and salt.
3. In a large bowl, beat sugar, eggs, canola oil, and vanilla extract for 1 minute.
4. Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrot, and walnuts.
5. Spoon batter into paper liners. Bake cupcakes for 15 minutes or until a cake tester indicates they’re done. Cool on a rack.
6. Frost with icing. Top with sprinkles, mini chocolate chips, or raisins. (You can also skip the icing and dust the cupcakes with confectioners’ sugar, or just leave plain.)
KITCHEN COUNTER:
Serves: 12. Per cupcake: 340 cal, 40g carbs, 3g protein, 18g fat, 35mg chol, 290mg sodium, 1g fiber
TOTAL COST: $3.26
TOTAL COST: $3.26
