- 12
- 45 mins
Ingredients
- 12 (3)
- 1 1/2 cups all-purpose flour, (spooned and leveled) (6 Tbsp)
- 1 cup packed dark-brown sugar (1/4 Cup)
- 2 teaspoons baking powder (1/2 tsp)
- 1/2 teaspoon ground cinnamon (1/8 tsp)
- 1/2 teaspoon salt (1/8 tsp)
- 1/2 cup coarsely chopped pecans or walnuts (2 Tbsp)
- 1 zucchini (10 ounces), coarsely grated (1 1/2 cups) (1/4 cup + 2 Tbsp)
- 1/3 cup vegetable oil (1 Tbsp + 1 1/4 tsp)
- 2 large eggs, lightly beaten (1/2 Egg)
- 1/2 teaspoon pure vanilla extract (1/8 tsp)
- CREAM CHEESE FROSTING
- 4 tablespoons room-temperature unsalted butter
- 4 ounces room-temperature bar cream cheese
- 2 cups confectioners' sugar
- 1/2 teaspoon pure vanilla extract
Preparation
Step 1
CUPCAKES
1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
FROSTING
In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.