Preheat oven to 400°F.
In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.
For frosting, beat the softened cream cheese with the powdered sugar. Add lime juice. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.
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|Serving Size: 1 Serving (588g)|
|Recipe Makes: 6|
|Calories from Fat: 1809 (75%)|
|Amt Per Serving||% DV|
|Total Fat 201g||268 %|
|Saturated Fat 25.1g||125 %|
|Monounsaturated Fat 42.1g|
|Polyunsanturated Fat 122.1g|
|Cholesterol 726.4mg||224 %|
|Sodium 433.6mg||15 %|
|Potassium 1573.9mg||41 %|
|Total Carbohydrate 115.2g||34 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 94.2g|
|Protein 67.1g||96 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2408
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