Spiced Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients

• FOR THE CUPCAKES:
• 1 cup Vegetable Oil
• 2-¼ cups White Sugar
• 3  Eggs
• 3 cups Flour
• 2-½ teaspoons Baking Powder
• 2 teaspoons Cinnamon
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Ginger
• ½ teaspoons Nutmeg
• 2 cups Zucchini, Shredded
• FOR THE FROSTING:
• 1 cup Butter, Room Temperature
• 8 ounces, weight Cream Cheese, Room Temperature
• 1 teaspoon Vanilla
• 3 cups Powdered Sugar
• 2 teaspoons Cinnamon
• 1 Tablespoon Milk

Preparation Instructions

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.