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Sweet Zucchini Cupcakes

  • 12servings
  • 90minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour, (spooned and leveled)

  2. 1 cup packed dark-brown sugar

  3. 2 teaspoons baking powder

  4. 1/2 teaspoon ground cinnamon

  5. 1/2 teaspoon salt

  6. 1/2 cup coarsely chopped pecans or walnuts

  7. 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)

  8. 1/3 cup vegetable oil

  9. 2 large eggs, lightly beaten

  10. 1/2 teaspoon pure vanilla extract

  11. Cream Cheese Frosting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.

  2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. 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, 40 to 45 minutes.

  5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

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