Zucchini Carrot Cupcakes

• all-purpose flour↗1 cup
• whole wheat flour↗1⁄4 cup
• baking soda↗1 teaspoon
• baking powder↗1 teaspoon
• cinnamon↗1 teaspoon
• salt↗1⁄2 teaspoon
• sugar↗3⁄4 cup
• eggs↗2
• applesauce↗1⁄2 cup
• vanilla extract↗1 1⁄2 teaspoons
• grated zucchini1 cup
• grated carrot1 cup
• chopped walnuts (optional)1⁄4 cup

  optional

• cream cheese frosting (optional)

  optional

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees. Line a cupcake pan with 12 paper muffin liners.

2. 2

   In a medium bowl, combine flours, baking soda, baking powder, cinnamon, and salt.

3. 3

   In a large bowl, beast sugar, eggs, applesauce, and vanilla extract for 1 minute.

4. 4

   Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrots, and nuts.

5. 5

   Spoon batter evenly into 12 muffin liners. Bake cupcakes for 15 minutes or until a cake tester indictes they're done. Cool on a rack.

6. 6

   Frost with icing if desired. Top with sprinkles, mini chocolate chips, or raisins. You can also skip the icing and dust the cupcakes with 10X sugar or just leave plain.