Carrot & Zucchini Cupcakes with Lemon-Thyme Frosting - Delicious Living
These hearty little cupcakes combine sweetness and zest.
Ingredients
- FOR THE CUPCAKES
- 1 cup cake flour
- 1 cup white whole-wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 teaspoon salt
- ¼ cup plus 1 teaspoon melted coconut oil or unsalted butter
- ½ cup granulated sugar
- 3 eggs plus 1 egg white
- 2 tablespoons nonfat, 1% or 2% milk
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- ¾ cup finely shredded carrots
- ¾ cup finely shredded zucchini
- FOR THE FROSTING
- 8 ounces cream cheese, room temperature
- 6 ounces unsalted butter
- 1½ teaspoons pure vanilla extract
- ½ teaspoon lemon zest plus 1 tablespoon fresh lemon juice
- ¼ cup honey
- 1 teaspoon fresh thyme leaves
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