The Pioneer Woman Tasty Kitchen
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Spiced Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

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.

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

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.

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2 Reviews

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Jennifer on 10.19.2011

this was a wonderful recipe with yummy frosting. My family loved it.

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loosepurls on 9.29.2011

These were so moist and good! They received rave reviews at work. Mine didn’t raise very well…I am sure it was user error…so they didn’t look perfect but they tasted perfect! Thanks for sharing!

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