Carrot Zucchini Orange Cupcakes

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 140.6
  • Total Fat: 4.5 g
  • Cholesterol: 7.6 mg
  • Sodium: 112.8 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Carrot Zucchini Orange Cupcakes calories by ingredient
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Moist, sweet, delicious, and HEALTHY! Moist, sweet, delicious, and HEALTHY!
Number of Servings: 18


    1 egg, at room temperature
    1 egg white at room temperature
    3/4 c Brown sugar
    2 c grated carrots
    1 c grated zucchini ( excess moisture pressed out)
    1/3 c canola oil
    1 tbsp orange zest
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp cinnamon
    1/4 tsp salt
    2 c. whole wheat flour

    For Icing:
    1 tbsp orange zest
    1/2 c confectioners' sugar
    2 tbsp orange juice


One orange should give you enough zest and juice for the cupcakes.


Preheat oven to 350 degrees F. Spray muffin tin with cooking spray (or use cupcake liners).
Combine eggs and sugar in bowl, beat at med. speed for 2 min.
Add carrots, zucchini, oil, and orange zest. Stir to combine.
In a seperate bowl, combine the dry ingredients. Add to wet mixture. Blend until combined.
Divide mixture into 18 muffin tins, bake until toothpick inserted into middle of cupcake comes out clean. About 18-20 minutes.
Allow to cool 10 min. Remove from pan and cool completely.
While cupcakes are baking, prepare icing. It is best to add the juice to the sugar a little at a time, so it doesn't get too runny. (If you do it the other way you have to add more sugar and that ups the calories) Whisk until smooth.
After the cupcakes have cooled, top each one with 1 tsp. of icing.

Serving Size: 18

Number of Servings: 18

Recipe submitted by SparkPeople user LILYEGG.

TAGS:  Snacks |

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