Zucchini Carrot Cupcakes With Maple Cream Cheese Frosting Recipes

ZUCCHINI CUPCAKES WITH THE BEST CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Line a muffin tin with liners.
• In a large bowl, whisk together the flour, both sugars, baking powder, cinnamon, and salt.
• In a separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.
• Use ¼ cup measuring cup or ice cream scooper to evenly scoop the batter into the lined muffin tin. Fill each cup about 2/3 of the way full.
• Bake for 18-22 minutes.
• Remove the cupcakes from the oven let them cool completely before adding the cream cheese frosting.
• Place room temperature cream cheese, butter, and vanilla into stand mixer and blend for 1-2 minutes on medium speed until fully incorporated. (You can also use a hand-held mixer.)
• Add confectioners' sugar, one cup at a time, until the frosting is light and creamy. Spread or pipe the frosting over the cooled cupcakes.
• FOR PIPING: You will want to get all the wet ingredients combined before adding the sugar. The trick is to not OVERBEAT the cream cheese. The more you mix the creamier it gets and the harder it is to pipe. I add my sugar 1 cup at a time so that I can gauge the consistency as I go.
• FOR FROSTING CAKES: When covering a cake with this cream cheese frosting you can beat for 5-7 minutes. You can also add in all of the sugar at once. This results in the creamiest cream cheese frosting you will ever have. Almost elastic!

MAPLE CARROT CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. , Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.

ZUCCHINI CARROT CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.