Zucchini and Cinnamon Cream Cupcakes

These cupcakes are nearly healthy for you. The zucchini batter is identical to the zucchini bread I made a week ago, but instead of a cinnamon glaze, I topped them with cream cheese frosting. They were an instantaneous hit with adults and children alike (tested on a super picky eater aka my son).

Makes 24 cupcakes

Zucchini Cupcake Batter

2 cups finely grated zucchini (about 2 zucchini)

¾ cup granulated sugar

½ cup brown sugar

1 tbsp vanilla extract

¾ cup + 2 tbsp vegetable oil (I used grapeseed oil)

¼ cup water

3 large eggs

2 cups all-purpose flour

1 cup spelt flour or whole wheat

2 teaspoon kosher salt

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon cinnamon

½ cup chopped toasted pecans

½ cup toasted pine nuts

  1. Preheat oven to 350 F. Prep your cupcake pan with liners of your choice.
  2. Combine grated zucchini, sugars, vanilla extract, and eggs in a large bowl and whisk on high speed for one minute. Add the oil and water and mix well.
  3. Beat in the dry ingredients, then fold in pine nuts, pecans, and extract.
  4. Divide batter between liners and bake until a tester inserted comes out clean, about 15-20 minutes.
  5. Let cool to room temperature before spooning the frosting over them.

Cream Cheese Frosting

400g cream cheese, room temp

¾ cup butter, room termp

3 ½ cups powdered sugar

2 tbsp cinnamon

1 tsp fleur de sel

  1. Whisk all ingredients at high speed until very light and fluffy.
  2. Using an ice cream scooper, place a mound of frosting on each cooled cupcake and flatten it with the rounded side of the scoop.

EU

 

373 calories per cupcake

Comments

  1. You are so a talented baker! This is so amazing! =)

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