Zucchini Cupcakes with Cream Cheese Frosting

  • 1 + 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup walnuts, chopped
  • 1 + 1/2 cups zucchini (about 10 ounces), shredded
  • 1/3 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • Frosting
  • 4 tablespoons butter, at room temperature
  • 4 ounces regular or light cream cheese, at room-temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 cups confectioners' sugar, plus more if needed

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease with butter or non-stick spray.
  2. In a medium bowl mix flour, brown sugar, baking powder, cinnamon, and salt together then 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, 20 to 25 minutes.
  5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
  6. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1-3 days. Store in refrigerator.
  7. In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Beat in vanilla. Add a cup of confectioners' sugar at a time and beat until light and fluffy. Refrigerate until ready to use up to 1 day.

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