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
by Julie Hasson. I was excited when it arrived and I looked through it immediately. It is the first cupcake cookbook in my collection. The book is well organized and has great tips and resources. The recipes are laid out nicely and are easy to read (good font and size). I am particularly pleased with the "Adults Only" chapter. Those cupcakes will be great to make for cocktail parties. The frosting section has my heart too. I do love frosting. Oh and there are plenty of Vegan recipes too.
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 cookbook. There are recipes for all occasions and for bakers of all skill levels including beginners. Happy Baking!
Carrot Zucchini Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ 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
- ⅓ 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.
Notes
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.
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!
Thanks Jen! Make one of the cupcakes from the Adults Only section (hint hint).
YUMMMYYY!!! Thanks for sharing them.
Thank you Terry! Glad you enjoyed them.
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!
Thanks Lyn and thanks also for pinning it.
Baking scares me. Kudos to you. Sounds like a delicious flavor combination.
Do not let baking scare you. It is so much fun. These cupcakes are really easy and tasty too.
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! 🙂
I love the flavor combination! These sound great!
Thank you Jessica!
Looks Yummy !!
Thanks Joy!
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
Thanks! I noticed they were quite plentiful at the farmers market this week.
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!
Thank Heather!
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
Thank you Terra!
These cupcakes look wonderful.
Thanks Annamaria!
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 😉
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.
These look irresistible! I'd be tempted to add in the suggestion of coconut...mmmmmm.
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.
ooh, these sound just wonderful. and great job with the frosting - they look so professional!
Thanks Amy! I used the best looking one (of course!). I still need more practice with the piping bag.
Thank you for the cupcake recipe. I love the use of fresh veggies.
Adding a cream cheese topping for a great idea. I love cinnamon too! These cupcakes sound delish. Thanks for sharing the recipe. 🙂
Thanks! The cream cheese frosting made them so very tasty.