Zucchini-last call of the season!

Hi y'all! Back again pretty quick with one more zucchini recipe for the season. Here's another sweet take on the stuff! I know these are similar to muffins but I turned them more into a cupcake with some extra spices and cream cheese frosting. Use up the last of your garden zucchini with this sweet treat!

ZUCCHINI CUPCAKES WITH CREAM CHEESE FROSTING

What you need for the cupcakes:
3 cups all-purpose flour
2 cup packed dark-brown sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon salt
1 very large zucchini or 2 medium, coarsely grated (about 3 cups)
2/3 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract

What you need for the cream cheese frosting:
1 package 8 oz cream cheese, softened
1 stick of unsalted butter, softened
4 cups of powdered sugar
1 teaspoon vanilla extract

To make the cupcakes:
1. Preheat your oven to 350 degrees F. Line cups of a standard muffin tin with paper liners or grease with Crisco.
2. In a medium bowl, mix together the flour, sugar, baking powder, cinnamon and salt.
3. In another bowl, lightly beat your eggs together. Add zucchini (pressed lightly with a paper towel first to remove excess liquid), oil and vanilla.

4. Add this wet mixture to your flour and stir until just combined. 
5. Fill your muffin cups about 2/3 way full and bake until a toothpick comes out clean, about 25-27 minutes. Cool on a wire rack.
6. While your cupcakes are baking/cooling, beat your cream cheese and butter together until combined. Add vanilla extract and powdered sugar in one cup increments until you've reached a desired consistency.

7. Once cupcakes are cool, pipe icing on top and ENJOY.

Cupcakes should be stored in the fridge. This recipe makes about 24.

PS. Here is Teddy enjoying some frosting (don't worry, this was AFTER the cupcakes were iced)...I guess his love for cream cheese translates to frosting too!!

Pin It