Zucchini...but not from my garden!This Zucchini Cupcake Recipe comes from Martha Stewart and you won't be disappointed, especially with the yummy frosting!
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg (or grate your own)
1/8 teaspoon ground cloves
1/2 cup vegetable oil
1 1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1 cup brown sugar, packed
1 1/2 cup grated zucchini
Pre-heat oven to 350 and line a muffin tin with paper liners (12)
Stir together the flour, soda, baking powder, salt, cinnamon, nutmeg, & cloves. In a separate bowl blend together the oil, egg, vanilla, and zest. Whisk in the brown sugar until smooth.
Stir in the zucchini. Add the flour mixture and stir until combined.
Spoon the batter into prepared muffin cups. Place in oven and set timer for about 12 minutes...rotate pan and bake 12 additional minutes.
Cool in muffin tin for 10-12 minutes and remove them to a cooling rack.
1 stick unsalted butter at room temperature
6 oz. cream cheese, also at room temperature
2 cups (or a bit more) of powdered sugar
1/2 teaspoon vanilla
Beat the butter & cream cheese on medium - high until light and fluffy. Reduce speed to low and add about one cup powdered sugar and the vanilla, mixing until smooth & combines. Continue adding powdered sugar a little at a time until of desired consistency.
As you can see, a few cupcakes were left with plain frosting and a sprig of mint & others were sprinkled with chopped nuts.