Spiced Zucchini Cupcakes with Cream Cheese Frosting
Do you like spice cake but not pumpkin? Zucchini makes a wonderful moist cupcake without all the pumpkin hype. Cooking Classy adds great spices like cinnamon, .
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Cooking tools:
- Stand mixer
- Muffin tin
- Cooling rack
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Airtight container
- Refrigerator
- Freezer
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 cups (212g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 cup (160g) granulated sugar
- 1/3 cup (75ml) vegetable oil
- 1/4 cup (60ml) buttermilk
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup (140g) finely shredded zucchini
- Chopped pecans, for garnish (optional)
- 8 oz cream cheese, softened slightly
- 1/2 cup (4 oz) unsalted butter, softened
- 1/2 tsp vanilla extract
- 2 1/3 cups (300g) powdered sugar
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