Harvest Moon Cupcakes

Harvest Moon Cupcakes
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Calories 326 cals
Total Fat 14 g
Cholesterol 29 mg
Dietary Fiber 1 g
Sodium 263 mg
Protein 4 g
Total Carbohydrate 48 g

Prep Time: 25 Minutes

Time to Table: 2 Hours

Serves: 24


  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup vegetable oil
  • 2/3 cup Daisy Cottage Cheese
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 1/2 cups shredded carrots
  • 1 cup shredded zucchini
  • 3/4 cup chopped walnuts


Heat the oven to 350 degrees. Line 24 medium muffin cups with paper liners. Stir together the flours, baking soda, salt, cinnamon, ginger and cloves. In the bowl of stand mixer, beat the vegetable oil, 2/3 cup cottage cheese, granulated sugar and eggs on medium speed for 1 minute. With the mixer at low speed, add all but 1/2 cup of the flour mixture to the wet ingredients, mixing until combined. Stir in the remaining flour mixture into the carrots, zucchini and walnuts. Stir the carrot mixture into the batter just until combined. Divide the batter evenly among the muffin cups. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Remove the cupcakes from the pan and cool completely on a wire rack. Top with Daisy's Two Cheese Frosting. Optional: sprinkle with toasted nuts if desired.


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