Zucchini Cupcakes

• Vegetarian

• Produce

  • 1/8 tsp Ginger
  • 1 lb Zucchini

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cups Brown sugar, packed light
  • 1 1/4 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1 Cream cheese frosting
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/2 cups Vegetable oil

Found on wineandglue.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/4 tsps baking powder
• 1 tsp baking soda
• 1 1/4 tsps cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp ginger
• 1/2 tsp salt
• 4 large eggs at room temperature
• 1 1/2 cups granulated sugar
• 1/2 cups packed light brown sugar
• 1 1/2 cups vegetable oil
• 1 pound zucchini (about 2 medium zucchini, or 3 cups grated), grated finely
• Cream Cheese Frosting (see note)

Directions

• reheat your oven to 350 degrees. Prepare three cupcake pans with parchment baking cups (or regular cupcake liners).
• Whisk together in a large bowl the flour, baking powder, baking soda, and spices.
• Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.
• Slowly add the flour mixture. Stir in the zucchini.
• Fill the cupcake liners 3/4 full. (I love using this scoop).
• Turn your oven down to 325 right before putting the cupcakes in. Bake for 23 to 26 minutes or until the edges just begin to turn golden brown and a toothpick inserted in the center comes out with just a few crumbs.
• Allow cupcakes to cool completely before frosting.