Is your garden producing a lot of zucchini? Or are you finding it plentiful at the market? One of the many wonderful things about summer is the fresh produce. Zucchini grows so well. Some folks might even say too well. I love it and all kinds of squash. I load up on it and then I look for recipes. Luckily, the recipe for carrot zucchini cupcakes came in the mail.
I received a cookbook for review. It is the 150 Best Cupcake Recipes
The carrot zucchini cupcakes came out wonderfully. They were moist and had just the right amount of sweetness. I enjoyed the touch of cinnamon for spice. I topped them with cream cheese frosting. They were so good I actually had one for breakfast. I could hear it calling my name when the coffee was brewing. I was so happy with these cupcakes I cannot wait to try more recipes from the book.
Do you bake cupcakes? If you do or want to try, I recommend getting the 150 Best Cupcake Recipes
Carrot Zucchini Cupcakes
A recipe for homemade moist carrot zucchini cupcakes. The cupcakes can be frosted with cream cheese icing or an icing of your choice. Recipe ©copyright 2012 Julie Hasson from the 150 Best Cupcake Recipes cookbook. Used with permission by Robert Rose, Inc.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted and slightly cooled
- 2 eggs
- 1 cup shredded carrot about 1 large carrot
- 1 cup shredded zucchini about 1 small zucchini
- 1/3 cup milk
- Frosting see Frosting suggestions, below
Instructions
-
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
-
In a small bowl, whisk together flour, baking powder, cinnamon, and salt.
-
In a large bowl, whisk together sugar, butter, and eggs until smooth. Add shredded carrot and zucchini, beating until mixed. Alternately stir in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth (see Tips).
-
Scoop batter in prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
-
Frosting suggestions: Cream Cheese Icing, Orange Cream Cheese Icing, or Caramel Frosting. Frosting recipes can be found in the "150 Best Cupcake Recipes" cookbook by Julie Hasson.
Recipe Notes
Tips: It is best to use a spoon or spatula to stir the carrot and zucchini together with the flour mixture rather than a whisk because the vegetables ten to get gummed up in the whisk. Be sure to use nice crisp vegetables for this recipe because they will shred well. Variation: Add 1/3 cup loosley packed sweetened flaked coconut to the batter.
Disclaimer: I received the cookbook free of charge from the publisher. I was under no obligation to give a positive review. All opinions on this site are my own unless otherwise noted or within a guest post.
Subscribe to Magnolia Days by Email
Get the best Southern food, wine, and gardening tips!
Subscribe to get our latest content by email.
Jen @ Juanita's Cocina says
Fabulous! I have this one too, and I don’t know what I’m making yet, but I can’t wait to break into the book now that I know it’s full of yummy stuff!
Renee says
Thanks Jen! Make one of the cupcakes from the Adults Only section (hint hint).
Terry B Gardner (@tbgdesign) says
YUMMMYYY!!! Thanks for sharing them.
Renee says
Thank you Terry! Glad you enjoyed them.
Lyn @LovelyPantry says
Renne, this looks like something that I would certainly enjoy! Cream cheese frosting would have been my choice too 🙂 I’m pinning this so I can try it in a few weeks!
Renee says
Thanks Lyn and thanks also for pinning it.
DB-The Foodie Stuntman says
Baking scares me. Kudos to you. Sounds like a delicious flavor combination.
Renee says
Do not let baking scare you. It is so much fun. These cupcakes are really easy and tasty too.
Susan says
This is a great and a perfect excuse to eat a cupcake- “but I’m eating my veggies too!” I’ve got carrots from my CSA in my vegetable bin but no zucchini, looks like I’ll have to pick one up at the farmer’s market to try this out! 🙂
[email protected] says
I love the flavor combination! These sound great!
Renee says
Thank you Jessica!
Joy says
Looks Yummy !!
Renee says
Thanks Joy!
velva says
I am smiling because when I think of summer zucchini the first thing that I think of it is the summer gift that keeps on giving (smile).
These cupcakes are perfect for using this abundant vegetable.
Cheers.
Velva
Renee says
Thanks! I noticed they were quite plentiful at the farmers market this week.
Heather @girlichef says
I recently saw these on another blog…talking about this cookbook! I think the universe is telling me that I need to try them. And who am I to disagree – they sound fabulous!
Renee says
Thank Heather!
Terra says
I finally started baking cupcakes last year, I don’t know what took me so long:-) That book sounds really fun, and your cupcakes look fantastic! Hugs, Terra
Renee says
Thank you Terra!
Annamaria says
These cupcakes look wonderful.
Renee says
Thanks Annamaria!
Carla says
Do you have her first book 125 Best Cupcake Recipes? I LOVE that book, but I’m afraid there may be too much overlap to buy her second.
Great idea to use up all that zucchini! I can’t say no to a cupcake 😉
Renee says
I do not have her first book (125 Best Cupcake Recipes) so I do not know how much overlap it would be. It says “some of the material” appeared in that book on the copyright and publishing information page.
Liz says
These look irresistible! I’d be tempted to add in the suggestion of coconut…mmmmmm.
Renee says
Thanks Liz! I made them with the coconut (I had some left over from the self-crust coconut pie) and I am glad I did.
amy @ fearless homemaker says
ooh, these sound just wonderful. and great job with the frosting – they look so professional!
Renee says
Thanks Amy! I used the best looking one (of course!). I still need more practice with the piping bag.
Cupcake and Talk says
Thank you for the cupcake recipe. I love the use of fresh veggies.
Baker Street says
Adding a cream cheese topping for a great idea. I love cinnamon too! These cupcakes sound delish. Thanks for sharing the recipe. 🙂
Renee says
Thanks! The cream cheese frosting made them so very tasty.