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Categories:
vegetable oil white sugar eggs flour baking powder cinnamon salt baking soda ginger nutmeg zucchini Frosting butter weight Cream Cheese vanilla powdered sugar cinnamon milk
Viewed: 37 - Published at: 8 years agoIngredients
- FOR THE CUPCAKES:
- 1 cup Vegetable Oil
- 2-1/4 cups White Sugar
- 3 Eggs
- 3 cups Flour
- 2-1/2 teaspoons Baking Powder
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Ginger
- 1/2 teaspoons Nutmeg
- 2 cups Zucchini, Shredded
- FOR THE FROSTING:
- 1 cup Butter, Room Temperature
- 8 ounces, weight Cream Cheese, Room Temperature
- 1 teaspoon Vanilla
- 3 cups Powdered Sugar
- 2 teaspoons Cinnamon
- 1 Tablespoon Milk
Method
- Preheat the oven to 350 degrees F.
- Prepare two 12-count muffin tins with cupcake liners or baking spray.
- In a mixer, combine the oil and sugar until well mixed. Add the three eggs and beat on medium-high until light and fluffy, about 2 minutes. Set aside.
- Meanwhile, combine all of the dry ingredients (all of the remaining cupcake ingredients except the zucchini) in a separate bowl.
- Add the dry ingredients to the mixer and combine to make a thick batter.
- Add the shredded zucchini to the batter and stir until the batter is uniform.
- Spoon the batter into the muffin tins and fill them to about 3/4 full.
- Bake the cupcakes for 15 minutes or until just golden brown on top and a toothpick stuck in the middle comes out clean.
- Let the cupcakes cool in the pan before transferring them to a cooling rack to finish cooling.
- Make the frosting while the cupcakes are cooling.
- In a mixer, whip together the soft butter and cream cheese. Add the vanilla and whip until fluffy.
- Add the powdered sugar, cinnamon and the milk.
- Whip everything to a light, fluffy frosting.
- When the cupcakes are cooled completely, frost them with the cinnamon cream cheese frosting.
