Carrot & Zucchini Cupcakes with Lemon-Thyme Frosting
Servings
14people
Cook Time
314minutes
Servings
14people
Cook Time
314minutes
Ingredients
  • FOR THE CUPCAKES
  • 1cup cake flour
  • 1cup white whole-wheat flour
  • ¾teaspoon baking soda
  • ¼teaspoon baking powder
  • ½teaspoon ground cinnamon
  • ¼teaspoon ground cardamom
  • 1teaspoon salt
  • ¼cup plus 1 teaspoon melted coconut oil or unsalted butter
  • ½cup granulated sugar
  • 3 eggs plus 1 egg white
  • 2tablespoons nonfat, 1% or 2% milk
  • 2tablespoons honey
  • 1teaspoon pure vanilla extract
  • ¾cup finely shredded carrots
  • ¾cup finely shredded zucchini
  • FOR THE FROSTING
  • 8ounces cream cheese, room temperature
  • 6ounces unsalted butter
  • 1½teaspoons pure vanilla extract
  • ½teaspoon lemon zest plus 1 tablespoon fresh lemon juice
  • ¼cup honey
  • 1teaspoon fresh thyme leaves
Instructions
  1. Preheat oven to 350˚, and line two 12-cup standard muffin tins with paper liners. (Depending on how you portion, you may get more than 14 cupcakes.)
  2. In a medium bowl, whisk together cake flour, white whole-wheat flour, baking soda, baking powder, cinnamon, cardamom and salt; set aside.
  3. In a large mixing bowl, cream together coconut oil and sugar on medium-high speed until well combined, about 2 minutes. Add eggs, one at a time, finishing with the egg white. Add milk, honey and vanilla. Fold in dry ingredients until just combined. Gently stir in carrots and zucchini.
  4. Divide batter among muffin cups, filling each one-half to three-quarters full. Bake 15–20 minutes, rotating tins halfway through baking time, until cupcakes are golden brown and a toothpick inserted into the center comes out clean. Remove cupcakes from tins, and allow to cool completely on a wire rack.
  5. While cupcakes cool, prepare frosting: In a mixing bowl, cream together cream cheese, butter, vanilla, lemon zest and juice, honey and thyme on high speed until whipped. Once cupcakes are cooled, top with frosting, and garnish with additional fresh thyme leaves. Store cupcakes in refrigerator.
Recipe Notes
Nutrition Facts
Carrot & Zucchini Cupcakes with Lemon-Thyme Frosting
Amount Per Serving
Calories 1314 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 83mg 28%
Sodium 315mg 13%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 16g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cupcake): 314 cal, 19g fat (5g mono, 1g poly, 13g sat), 83mg chol, 315mg sodium, 28g carb (1g fiber, 16g sugars), 5g protein