Zucchini Cupcakes

August 18, 2013

My mom and I threw my sister Heather a baby shower and we used some of my dads garden veggies to make some delicious cupcakes!! These turned out so yummy and made a really cute treat for the shower. This recipe came from marthastewart.com and the main thing I did different was to add a little more spice and make the frosting pink for my soon to be niece! -Becky

1 1/2 cups all purpose flour
1 cup brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. salt
1 1/2 cups coarsely grated zucchini
1/3 cup vegetable oil
2 eggs
1/2 tsp. pure vanilla extract

CREAM CHEESE FROSTING
4 Tbsp. butter (room temperature)
4 oz. cream cheese (room temperature)
2 cups powdered sugar
1/2 tsp. pure vanilla extract
Beat the butter and cream cheese together till smooth. Gradually beat in the powdered sugar and vanilla. Beat until light and fluffy.
Add 1-2 drops of red food coloring to make the frosting pink.
Keep refrigerated if not using right away.

Preheat the oven to 350 degrees. Line your muffin pan with cupcake liners. In a medium bowl, mix together the flour, brown sugar, baking powder, cinnamon, cloves and salt. In another bowl combine together...
See the full directions on my site

Nutritions

Calories
266

Sodium
116mg
4% DV

Fat
10g
16% DV

Protein
2g
5% DV

Carbs
41g
14% DV

Fiber
1.0g
4% DV

Snack Baked