Zucchini Cupcakes with Cream Cheese Frosting
gredients:
2 cups grated zucchini about 2 medium zucchinis
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts or pecans optional
Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk as needed for consistency
Directions:
Preheat the oven to 350F 175C and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped nuts if using.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
For the cream cheese frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy. Add milk as needed to achieve a spreadable consistency.
Frost the cooled cupcakes with the cream cheese frosting and enjoy!
Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes
Kcal: 250 kcal per cupcake Servings: 12 cupcakes
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