Mini Carrot & Zucchini Cupcakes
Author: Suzanne Perazzini
- 1½ cup of flour
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 eggs
- 1 cup grated carrot
- 1 cup grated zucchini
- ⅓ cup milk
- 4 oz cream cheese
- ½ cup unsalted butter
- Pinch of salt
- 2¼ cups of icing sugar
- In a small bowl, mix the flour, baking powder, cinnamon and salt.
- In a large bowl, whisk together the butter, sugar and eggs until smooth.
- Add the carrot and zucchini and mix.
- Alternatively stir in the flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
- Line a mini cupcake pan with cupcake papers and scoop the batter into them.
- Bake in a preheated oven for 10 minutes until golden brown.
- Remove onto a rack and let cool completely.
- In a bowl, using an electric beater, beat together the butter, salt and cream cheese until creamy.
- With beater on low,beat in the sugar, ½ cup at a time so that the sugar does not fly all over the place.
- Increase speed and beat until light and fluffy.
- Spread or pipe the icing over the cupcakes.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/carrot-zucchini-cupcakes/
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