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These cupcakes feel like the perfect fusion of summer and fast-approaching autumn. They are packed with the moist shredded zucchini that is still growing rampant in the Northwest, and then the cake and frosting are both lightly spiced which throws a nod towards the cozy months to follow.
Preheat the oven to 350 degrees F.
Prepare two 12-count muffin tins with cupcake liners or baking spray.
In a mixer, combine the oil and sugar until well mixed. Add the three eggs and beat on medium-high until light and fluffy, about 2 minutes. Set aside.
Meanwhile, combine all of the dry ingredients (all of the remaining cupcake ingredients except the zucchini) in a separate bowl.
Add the dry ingredients to the mixer and combine to make a thick batter.
Add the shredded zucchini to the batter and stir until the batter is uniform.
Spoon the batter into the muffin tins and fill them to about ¾ full.
Bake the cupcakes for 15 minutes or until just golden brown on top and a toothpick stuck in the middle comes out clean.
Let the cupcakes cool in the pan before transferring them to a cooling rack to finish cooling.
Make the frosting while the cupcakes are cooling.
In a mixer, whip together the soft butter and cream cheese. Add the vanilla and whip until fluffy.
Add the powdered sugar, cinnamon and the milk.
Whip everything to a light, fluffy frosting.
When the cupcakes are cooled completely, frost them with the cinnamon cream cheese frosting.
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
For those dark chocolate lovers out there, this is definitely a dessert that you need to try. I’ve never tasted anything like this cake recipe; it’s like biting into a soft chocolate bar. It is rich and full of dark chocolate flavor. Makes about 18 cupcakes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!