Zucchini Spice Cupcakes with Cinnamon Cream Cheese Icing

Not going away for the long week? Looking for something to do? Why not bake cupcakes!

As most of you know, I have been baking with zucchini for the entire summer because we have been bombarded with so many fresh zucchini out of our garden. We literally have so many zucchinis that I’ve been trying to put it into every meal! Who know baking with a vegetable would be soooo good? I just wanted to share this recipe that I made last week. I got such great feedback that it was too good to keep secret! And for those of you who don’t like zucchini – you would never know it was in them (just close your eyes so you don’t see the green when you take your first bite 😉 hehe)

Super easy recipe below >> Just keep scrolling!

Spiced Zucchini cupcakes with Cinnamon Cream Cheese Frosting – makes 2 dozen large cupcakes – or 4 dozen small cupcakes

What you  need for the cupcakes:

  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 eggs
  • 3 cups flour
  • 2 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 2 cups shredded zucchini

What you need for the cream cheese icing:

  • 1 cup butter – room temperature
  • 8 oz cream cheese – room temperature
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 2 tsp cinnamon
  • 1 tbsp milk

What you do:

Preheat your oven to 350 degrees. Prepare the muffin tins with cupcake liners or baking spray. In a mixer combine the oil and sugar until well mixed. Add the 3 eggs and beat on medium until they are light and fluffy (1-2 minutes). Meanwhile, in a separate bowl combine all of the dry ingredients. Add the dry ingredients to the mixer and combine to a thick batter (trust me, it gets really thick). Add the shredded zucchini to the batter and stir until the batter is mixed well (the batter will not be so thick after this).

Spoon the batter into the muffin tins and fill them to about 3/4 the ways full! Bake the cupcakes for 15 minutes or until just golden brown on the top and a toothpick comes out clean! I think I baked mine closer to 18 minutes but it all depends on your oven 🙂

Let the cupcakes cool before transferring them to a cooling rack.

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 nice a fluffy. Add the powdered sugar, cinnamon and milk. Whip everything to a light fluffy frosting.

When the cupcakes are completely cooled, frost them with the cinnamon cream cheese icing and enjoy 🙂 I think I need to work on my frosting skills, but honestly I don’t think they lasted long enough to worry about what they looked like!

 

I can’t wait to hear what you think of them if you decide to bake this weekend. Also, If you have a favorite recipe that uses zucchini I would love to check it out – you can send them to my email at miranda.weston@gmail.com

Happy September Long Weekend everyone – stay safe 🙂

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