Description
My CARROT & ZUCCHINI CUPCAKES take a store-bought mix and jazz them up into a delicious, seasonal treat. Easy as that!
Ingredients
Scale
- 1 box of yellow cake mix
- 1 cup of water
- 1/3 cup vegetable oil
- 3 eggs
- 1 teaspoon cinnamon
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1 cup chopped walnuts, divided (optional)
- your favorite homemade or store-bought cream cheese frosting
Instructions
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Preheat oven to 350 degrees
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Add cupcake liners to muffin tins. (This makes about 18)
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In mixing bowl, combine cake mix, water, oil, and eggs with electric mixer.
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Once combined, stir in your cinnamon, shredded carrots, zucchini and half a cup of your walnuts (reserving the other half).
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Pour batter into muffin tin and bake about 18 minutes or until toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting. When you’re ready to frost, stir the remaining half cup of your chopped walnuts into your frosting, top each cupcake and enjoy!
Notes
If nuts aren’t your jam, simply omit.