Ingredients
Directions
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Pulse the crystallized ginger in a food processor until finely ground. Add flour, ginger, cinnamon, zest, salt, baking soda, and baking powder. Pulse to combine.
In another both whisk together the zucchini, oil honey, eggs, and vanilla. Stir in the flour mixture until combined.
Scoop the batter into the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.
Let cool completely.
Meanwhile, beat together the cream cheese, butter, powdered sugar, vanilla, ginger cinnamon, and zest. Beat until combined and fluffy.
Once the cupcakes are cool frost with the cream cheese icing.
Ingredients
Directions
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Pulse the crystallized ginger in a food processor until finely ground. Add flour, ginger, cinnamon, zest, salt, baking soda, and baking powder. Pulse to combine.
In another both whisk together the zucchini, oil honey, eggs, and vanilla. Stir in the flour mixture until combined.
Scoop the batter into the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.
Let cool completely.
Meanwhile, beat together the cream cheese, butter, powdered sugar, vanilla, ginger cinnamon, and zest. Beat until combined and fluffy.
Once the cupcakes are cool frost with the cream cheese icing.