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Mini Carrot & Zucchini Cupcakes

Suzanne Perazzini
  • minutes
  • Serves

INGREDIENTS

1 cup

Carrot

1 cup

Zucchini

2

Eggs

1 1/2 tsp

Baking powder

1/2 tsp

Cinnamon, ground

1 1/2 cups

Flour

1 cup

Granulated sugar

2 1/4 cups

Icing sugar

1/4 tsp

Salt

1 pinch

Salt

1 cup

Butter, unsalted

4 oz

Cream cheese

1/3 cup

Milk