A zucchini recipe to be thankful for

October 5, 2018 One Comment

I know, I know! I’ve already written about zucchini, surely there must be some other ingredient I can use?

Yes there is, but there was still some sitting in my fridge to be used up and Thanksgiving is just round the corner. Plus, I like to make cupcakes for all the boys and girls at my work, just to let them know that they are appreciated so having had success with my other zucchini cake and bread recipes I thought I’d give one more recipe a try.

Zucchini CupcakesBesides, I am thankful that I had my granny to show me her love for baking and that I have people to appreciate the bakes that I try out on them.

So enjoy these zucchini cupcakes, which have delicate pumpkin spice flavours and are so soft they melt in your mouth, topped off with a wonderfully fluffy cream cheese buttercream.

I can’t think of anything better this Thanksgiving.

Cupcake Ingredients

  • 3/4 cup finely grated zucchini (I actually used a cup!)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup vegetable or canola oil
  • 2/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup milk

Cream Cheese Frosting Ingredients

  • 1/2 cup unsalted butter, softened
  • 4 oz brick-style cream cheese
  • 3 – 4 cups powdered sugar
  • 1 tablespoon heavy cream, if needed

Cupcake Directions

  1. Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
  2. Gently dab the grated zucchini with a paper towel to remove excess liquid. It shouldn’t be dry, but there shouldn’t be extra water.
  3. In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves.
  4. In a separate large bowl whisk together the oil and sugars until no lumps remain. Then whisk in the eggs, vanilla extract and milk.
  5. Whisk the dry ingredients into the wet ingredients, then gently fold in the grated zucchini using a rubber spatula or wooden spoon.
  6. Spoon the batter into the prepared muffin tin, filling each about 2/3 full. Be careful not to fill them any more than 3/4 full.
  7. Bake in the preheated oven for 16-19 minutes, or until an inserted toothpick comes out clean.
  8. Allow to cool in the pan for 5-10 minutes, then continue cooling on a wire rack.

Cream Cheese Frosting Directions

  1. In a large bowl using an electric mixer, beat the butter until soft.
  2. Then mix in the cream cheese.
  3. With the mixer on low, beat in 3 cups of powdered sugar until combined.
  4. If needed, slowly beat in the rest of the powdered sugar a little at a time until the desired consistency and sweetness level is reached. If it gets a little too thick, then beat in the cream.
  5. Frost the cupcakes with a knife or using a piping bag and piping tip.

If they last that long the cupcakes can be stored in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen and thawed in the fridge overnight.

DSC01021

Categoriespemberton, recipes
Tags, , , , , , , , ,