Zucchini Cupcakes

These cupcakes are similar to carrot cake in flavor but the zucchini adds a moistness that you really cant get from any other cake.


1/3 cup crystallized ginger, coarsely chopped
2 cups flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini
3/4 cup oil
3/4 cup honey
2 eggs
1 teaspoon vanilla
8 oz cream cheese, softened
2 tablespoons butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon orange zest


1. Preheat oven to 350F. Line 12 muffin cups with paper liners.
2. Pulse the crystallized ginger in a food processor until finely ground. Add flour, ginger, cinnamon, zest, salt, baking soda, and baking powder. Pulse to combine.
3. In another both whisk together the zucchini, oil honey, eggs, and vanilla. Stir in the flour mixture until combined.
4. Scoop the batter into the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.
5. Let cool completely.
6. Meanwhile beat together the cream cheese, butter, powdered sugar, vanilla, ginger cinnamon, and zest. Beat until combined and fluffy.
7. Once the cupcakes are cool frost with the cream cheese icing.

Author: Rachael Daylong

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