The Pioneer Woman Tasty Kitchen
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Zucchini Cupcakes with Lemon Cream Cheese Frosting

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Prep:

Cook:

Level: Easy

System:

16

Description

Yummy. And healthier than your traditional cupcakes – made using whole wheat flour, yogurt and lots of zucchini these are amazingly moist and a favorite whenever I make them.

Ingredients

  • 3 Free-range Eggs
  • 1/2 Cup Vegetable Oil
  • 1 Cup Sugar
  • 3 Teaspoons Vanilla
  • 1/2 Cup Yogurt
  • 2 Cups Grated Zucchini
  • 1 1/2 Cups White Flour
  • 1 1/2 Cups Whole Wheat Flour
  • 3 Teaspoons Ground Cinnamon
  • 1/2 To 1 Teaspoon Ground Nutmeg, I Like Lots
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 1 8oz Package Cream Cheese, Softened
  • 2-3 Tablespoons Butter, At Room Temperature
  • 1/2 To 1 Cup Powdered Sugar
  • Zest From 1 Lemon
  • 1 Teaspoon Lemon Juice

Preparation

Preheat oven to 350°F and line your muffin tin with muffin wrappers.

In a large bowl beat eggs with a whisk.

Mix in oil and sugar until well blended.

Add vanilla, yogurt and zucchini and mix well.

In a separate bowl combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Sift together until well blended.

Stir into egg mixture.

Divide batter into muffin tins. This generally makes between 15-20 muffins/cupcakes depending on how full you fill each cup.

Bake for 20-25 minutes or until you can insert a toothpick into the middle and it comes out clean.

Frosting:

I learned the hard way that the key to cream cheese frosting is making sure you butter is sufficiently softened. If it’s the least bit too hard it just ends up in lumps in your frosting. So make sure it’s really soft.

Beat cream cheese and butter with mixer until fluffy.

Slowly add in the sugar, mixing well. I have added as little as a half cup and up to one full cup. It really depends on your taste.

Mix in about half the lemon zest. Taste. If it doesn’t have as much lemony flavor as you’d like, add a bit of the lemon juice.

Once the cupcakes have fully cooled, frost and top with some of the lemon zest. Enjoy!

6 Comments

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Avatar of rebeccamanor

rebeccamanor on 8.25.2009

HI! This was the first recipe I entered and had trouble entering all the ingredients. Sorry about all the mistakes. I believe I’ve corrected them. Thanks for the feedback! Hope you enjoy them now. -Rebecca

Avatar of Karen@JustCallMeGrace

Karen@JustCallMeGrace on 8.14.2009

I wanna make these, too, but need some clarifications as posted above. Also, do you think I can use all white flour? Thanks!

Avatar of cristina

cristina on 8.2.2009

I made these today, but think maybe I used too much flour. Is the recipe correct for the flour or is one of those supposed to be the sugar? I followed burnsberries advice about the sugar, but think it may still be off. Also, I assumed the yogurt went in with the zucchini mixture.

Once the recipe is corrected, I would love to maket these again because they look delicious. The frosting is perfect.

Avatar of burnsberries

burnsberries on 7.30.2009

Sorry, another one: no measurement amount was listed for cinnamon either. I used almost a teaspoon, which was all I had on hand! Not too strong, maybe not strong enough.

Avatar of burnsberries

burnsberries on 7.30.2009

I’m new, so I’m not sure what the protocol is for correcting errors in recipes. The ingredient list above leaves out any sugar, yet in the instructions mentions adding sugar to the wet ingredients.

Vanilla is also listed twice, with two different measurement amounts.

I winged it on the sugar and added half a cup. They weren’t too sweet.

I used soft white wheat which I milled fresh and did not add any white flour. The crumb texture of the cupcake was very nice and tight and the frosting was very tasty.

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