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cupcakes all-purpose turbinado sugar baking soda baking powder salt cinnamon Eggs At vegetable oil vanilla zucchini raisins _____ Cream Cheese Frosting butter weight Cream Cheese powdered sugar vanilla
Viewed: 15 - Published at: 7 years agoIngredients
- CUPCAKES
- 3 cups All-purpose Flour
- 2-1/2 cups Turbinado Sugar (substitute With Brown Sugar If Necessary)
- 1-1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- 4 whole Eggs At Room Temperature
- 1-1/4 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 3 cups Grated Zucchini (about 2 Zucchini)
- 3/4 cups Raisins, Currants Or Dates
- _____
- Cream Cheese Frosting
- 1 stick Butter, At Room Temperature
- 8 ounces, weight Cream Cheese, At Room Temperature
- 2 cups Powdered Sugar
- Vanilla
Method
- Combine flour, sugar, baking soda, baking powder, salt and cinnamon in a large bowl or stand mixer. Add eggs, oil, and vanilla extract. Mix well. Batter will be very thick, but don't worry!
- Add the zucchini and raisins, currants, or what you have. Note that I used dates for my recipe. The batter will gain more moisture and will become more of a cake batter consistency. Spoon batter into cupcake papers until each is a little over half full.
- Bake for 18 minutes. If a toothpick comes out clean when testing the cupcakes, they are done. Place on a wire rack to cool. While cupcakes are cooling, make the cream cheese frosting.
- FROSTING:
- Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides of the bowl and bottom. Slowly add powdered sugar. Add vanilla to taste. When cupcakes have completely cooled, spread or pipe frosting onto them.
