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Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1 cup sugar

  3. 2/3 cup vegetable oil

  4. 1 teaspoon EACH-baking powder, baking soda, cinnamon

  5. 1 1/4 cups flour

  6. 1/2 teaspoon salt

  7. 1 cup zucchini, grated and drained

  8. 1 cup carrot, grated Cream Cheese Frosting

  9. 3 ounces cream cheese

  10. 3 tablespoons butter or margarine

  11. 1 teaspoon vanilla

  12. 2 cups powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 F. Line cupcake pans with paper liners. Mix eggs, sugar and oil until combined. Stir together dry ingredients and then add to the eggs, sugar and oil. Once all are combined, stir in the zucchini and carrot. Fill cupcakes about 2/3 and bake for 20-25 minutes. If wooden toothpick inserted in center comes out clean, they’re ready. Let cool, then frost them. Frosting: Mix cheese, butter and vanilla – then add sugar in a little at a time.

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