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Desserts -
Zucchini Cupcakes with Cream Cheese Frosting
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| INGREDIENTS |
- 2 cups all-purpose flour
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1/2 cup white sugar
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1 cup packed brown sugar
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2 teaspoons baking powder
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1/2 teaspoon ground
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cinnamon
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1/2 teaspoon kosher salt
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1 medium zucchini, coarsely shredded (about 13/4 cups)
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1/3 cup Canola oil
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2 large eggs, lightly beaten
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1 teaspoon imitation vanilla extract
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Cream cheese frosting:
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1 stick butter
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1 (8 ounce) package cream cheese
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1 teaspoon vanilla extract
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4 cups confectioners’ sugar
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| INSTRUCTIONS |
Preheat oven to 350º. In a bowl, mix flour, both sugars, baking powder, cinnamon, and salt. In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to the flour mixture and mix until just combined. Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan. Bake for 18-22 minutes. Put in freezer (right out of oven) for about 45 minutes to an hour. Frost and enjoy.
Cream cheese frosting:
Place room temperature
butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated. Add powdered sugar, one cup at a time, until frosting is light and creamy.
For a garnish, you can shave/grate zucchini, roll in sugar, if desired, and place on your cupcakes. This makes for a pretty presentation. |
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