Sunday, January 15, 2012

Gluten Free Carrot Zucchini Cupcakes

Need a healthy treat?
Gluten Free Carrot Zucchini Cupcakes!

Still doing good at your New Year's Resolutions?
I am, and I hope these help! 
Everyone needs a little treat once in a while, and like the name implies there's carrots and zucchini packed into these moist cupcakes.  (Semi-healthy right!?!)
These little babies have a lot of texture and has a punch of citrus flavor thanks to the frosting.
I found the original recipe on Pinterest, made into bars.
We took these to a party, and I thought cupcakes would be easier to eat, especially for the kiddos.  I also only used half the oil (replaced with applesauce).
Here's to staying on track with your New Year's Goals!

Gluten Free Carrot Zucchini Cupcakes

3 eggs
3/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup honey
1 t. vanilla
1 1/2 cups shredded carrots
1 cup shredded zucchini (if you want to see the zucchini shreds leave the peel on, if not peel before shredding)
1 1/2 cups GF mix
2 t. xanthan gum
1 t. baking powder
1 t. cinnamon
1/2 t. baking soda

Preheat oven to 350 degrees.
In a large bowl, whisk together the eggs, brown sugar, oil, applesauce, honey and vanilla.  
Fold in the carrots and zucchini.
Add in the flour, xanthan gum, baking powder, cinnamon, and baking soda. Stir together until just combined.
Pour about 1/3 cups of batter into prepared cupcake cups.
Bake about 17-20 minutes or until a toothpick comes out clean.  Cool completely on a wire rack.
Frost with the Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting

8 oz package Cream Cheese, room temperature
2 cups powdered sugar
1 1/2 t. lemon zest

Beat together the cream cheese and powdered sugar until smooth.  Add in lemon zest, beat until fluffy.
Frost cupcakes as desired.
Makes 1 dozen cupcakes.


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