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Easy Zucchini Cupcakes
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Description
Don’t go turning up your nose at the thought of zucchini in cupcakes! This recipe is great for using extra zucchini if you have it, or if you like the taste, like me. Think of a carrot cake type of cupcake, but with a green tint instead of orange. This recipe has even passed the taste test of a person who claims to not eat zucchini at all. Little did he know he ate about 6 cupcakes worth of it 
Ingredients
- CUPCAKES
- 3 cups All-purpose Flour
- 2-½ cups Turbinado Sugar (substitute With Brown Sugar If Necessary)
- 1-½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- 4 whole Eggs At Room Temperature
- 1-¼ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 3 cups Grated Zucchini (about 2 Zucchini)
- ¾ cups Raisins, Currants Or Dates
- _____
- Cream Cheese Frosting
- 1 stick Butter, At Room Temperature
- 8 ounces, weight Cream Cheese, At Room Temperature
- 2 cups Powdered Sugar
- Vanilla
Preparation
Combine flour, sugar, baking soda, baking powder, salt and cinnamon in a large bowl or stand mixer. Add eggs, oil, and vanilla extract. Mix well. Batter will be very thick, but don’t worry!
Add the zucchini and raisins, currants, or what you have. Note that I used dates for my recipe. The batter will gain more moisture and will become more of a cake batter consistency. Spoon batter into cupcake papers until each is a little over half full.
Bake for 18 minutes. If a toothpick comes out clean when testing the cupcakes, they are done. Place on a wire rack to cool. While cupcakes are cooling, make the cream cheese frosting.
FROSTING:
Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides of the bowl and bottom. Slowly add powdered sugar. Add vanilla to taste. When cupcakes have completely cooled, spread or pipe frosting onto them.
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jenniebites on 8.22.2009
I love zucchini bread….these look great…thanks!