Zucchini Cupcakes Recipe

Ingredients

 1/3 cup crystallized ginger, coarsely chopped
 2 cups flour
 1 teaspoon ground ginger
 1 teaspoon ground cinnamon
 1 teaspoon orange zest
 1 teaspoon salt
 1 teaspoon baking soda
 1/2 teaspoon baking powder
 2 cups coarsely grated zucchini
 3/4 cup oil
 3/4 cup honey
 2 eggs
 1 teaspoon vanilla
 8 oz cream cheese, softened
 2 tablespoons butter, softened
 1/2 cup powdered sugar
 1 teaspoon vanilla
 1/2 teaspoon ground ginger
 1/2 teaspoon ground cinnamon
 1/2 teaspoon orange zest

Directions

1

Preheat oven to 350F. Line 12 muffin cups with paper liners.

2

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.

3

In another both whisk together the zucchini, oil honey, eggs, and vanilla. Stir in the flour mixture until combined.

4

Scoop the batter into the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.

5

Let cool completely.

6

Meanwhile, beat together the cream cheese, butter, powdered sugar, vanilla, ginger cinnamon, and zest. Beat until combined and fluffy.

7

Once the cupcakes are cool frost with the cream cheese icing.

Ingredients

 1/3 cup crystallized ginger, coarsely chopped
 2 cups flour
 1 teaspoon ground ginger
 1 teaspoon ground cinnamon
 1 teaspoon orange zest
 1 teaspoon salt
 1 teaspoon baking soda
 1/2 teaspoon baking powder
 2 cups coarsely grated zucchini
 3/4 cup oil
 3/4 cup honey
 2 eggs
 1 teaspoon vanilla
 8 oz cream cheese, softened
 2 tablespoons butter, softened
 1/2 cup powdered sugar
 1 teaspoon vanilla
 1/2 teaspoon ground ginger
 1/2 teaspoon ground cinnamon
 1/2 teaspoon orange zest

Directions

1

Preheat oven to 350F. Line 12 muffin cups with paper liners.

2

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.

3

In another both whisk together the zucchini, oil honey, eggs, and vanilla. Stir in the flour mixture until combined.

4

Scoop the batter into the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.

5

Let cool completely.

6

Meanwhile, beat together the cream cheese, butter, powdered sugar, vanilla, ginger cinnamon, and zest. Beat until combined and fluffy.

7

Once the cupcakes are cool frost with the cream cheese icing.

Zucchini Cupcakes Recipe

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