Sweet Zucchini Cupcakes with Cream Cheese Frosting
Sometimes I send treats to work with Doug. His co-workers all seem to appreciate it. Go figure...
Not long ago I sent these and received rave reviews:
Sweet Zucchini Cupcakes with Cream Cheese Frosting
A reader recipe from Everyday Food
Makes 12 * Prep Time 20 minutes * Total Time 1 hour 30 minutes
You'll Need
1 1/2 c all purpose flour (spooned and leveled)
1 c packed dark brown sugar
2t baking powder
1/2 t ground cinnamon
1/2 t salt
1/2 c coursely chopped pecans or walnuts (optional)
1 zucchini, coarsely grated (1 1/2 c)
1/3 c vegetable oil
2 large eggs, lightly beaten
1/2 t vanilla extract
Directions:
Preheat oven to 350. Line muffin tin with paper cups.
In a medium bowl mix flour, brown sugar, baking powder, cinnamon and salt. Mix in nuts.
In another bowl combine zucchini, oil, eggs and vanilla; add to flour mixture and mix until combined. Do not over mix.
Divide batter among cups. Bake until a toothpick insrted comes out clean; 40 to 45 minutes.
Cool completely.
Make cream cheese frosting:
Beat 4 T room temperature unsalted butter and 4oz room temperature bar cream cheese until smooth. Add 2 c confectioners sugar and 1/2 t vanilla extract. Beat until light and fluffy. Refrigerate until ready to use.
Sweet Zucchini Cupcakes with Cream Cheese Frosting
A reader recipe from Everyday Food
Makes 12 * Prep Time 20 minutes * Total Time 1 hour 30 minutes
You'll Need
1 1/2 c all purpose flour (spooned and leveled)
1 c packed dark brown sugar
2t baking powder
1/2 t ground cinnamon
1/2 t salt
1/2 c coursely chopped pecans or walnuts (optional)
1 zucchini, coarsely grated (1 1/2 c)
1/3 c vegetable oil
2 large eggs, lightly beaten
1/2 t vanilla extract
Directions:
Preheat oven to 350. Line muffin tin with paper cups.
In a medium bowl mix flour, brown sugar, baking powder, cinnamon and salt. Mix in nuts.
In another bowl combine zucchini, oil, eggs and vanilla; add to flour mixture and mix until combined. Do not over mix.
Divide batter among cups. Bake until a toothpick insrted comes out clean; 40 to 45 minutes.
Cool completely.
Make cream cheese frosting:
Beat 4 T room temperature unsalted butter and 4oz room temperature bar cream cheese until smooth. Add 2 c confectioners sugar and 1/2 t vanilla extract. Beat until light and fluffy. Refrigerate until ready to use.
2 comments:
These were great - exactly what I needed for a birthday party, and to use those zucchini!
I have been substituting Yellow Squash into all of my zucchini recipes and it they turn out great!Sometimes I mix both.
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