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