Zucchini Carrot Cupcakes With Cream Cheese Frosting

• 1 1/2 cups flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar packed
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1 pinch salt
• 1/4 cup chopped almonds or walnuts {optional}
• 2 eggs room temperature
• 1 teaspoon vanilla extract
• 1/3 cup vanilla yogurt
• 1 zucchini large, shredded {approx. 1 heaping cup}
• 2 carrots shredded {approx. 1 heaping cup}
• 8 ounces cream cheese room temperature
• 1 teaspoon vanilla
• 1/3 cup powdered sugar
• 5 tablespoons whipping cream

1. Preheat your oven to 350 degrees.
2. Place the shredded zucchini on a clean dish towel and squeeze out some of the liquid. Set aside with the carrots.
3. In a large bowl mix together the flour, sugars, baking powder, salt, cinnamon and almonds.
4. In another bowl stir together the eggs, vanilla, yogurt and shredded zucchini & carrots.
5. Add the wet mixture to the dry and stir until just combined.
6. Line a cupcake pan and evenly distribute the batter {makes 12}.
7. Bake for about 24 minutes. Cool on a cooling rack.
8. For the cream cheese frosting, add the cream cheese, vanilla, cream {start with 4 Tbsp} and powdered sugar. With a hand mixer, whip until well combined and fluffy.
9. If a little too stiff, add in another Tbsp of cream and whip until combined.
10. When the cupcakes are completely cooled go ahead and frost.

flour, granulated sugar, brown sugar, baking powder, cinnamon, salt, almonds, eggs, vanilla, vanilla yogurt, zucchini, carrots, cream cheese, vanilla, powdered sugar, whipping cream

Taken from www.yummly.com/recipe/Zucchini-Carrot-Cupcakes-with-Cream-Cheese-Frosting-1677008 (may not work)