Music: Adele, Chasing Pavements
Menu: Coffee and a cupcake…makes going to work a little better 🙂
So. Wait, do I start every blog like that?!? Cause I feel like I do…let’s try something new.
I have a massive zucchini monster in my backyard. I’m pretty sure that when a new person comes over to our house it’s like, welcome to our home, would you like a zucchini? I have made everything you can think of. Grilled zucchini, zucchini quesadillas, enchiladas, tostadas. Zucchini bread, zucchini carpaccio…I think you get the point. I came across this Martha recipe and anything with cream cheese is an easy win in my book.
These little cakes kick butt. They are yummy, moist, and at least they contain something “good” for you. The zucchini outweighs the sugar, right?!?! Definitely don’t skimp on the cinnamon or pecans.
The rest of our garden is doing well. Herbs are booming and broccoli has finally sprouted!!! We just harvested lots of jalapenos and hopefully we will have some poblanos later this week. you know what that means…there’s some stuffing to be done in the Callahan household. We also have some cucumbers and tomatoes soon to come. I am thinking about doing some canning and pickling. The research I have done has been fun, but I’m pretty sure that a Saturday in my near future will be consumed with canning tomatoes…yipppeeee!!!
- 1 1/2 cups flour
- 1 cup packed dark brown sugar (I only had 1/4cup, so I substituted with white sugar and added a big TB of honey)
- 2 tspn. baking powder
- 1/2 tspn. cinnamon
- 1/2 tspn. salt
- 1/2 cup pecans, chopped
- 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
- 1/3 cup veggie oil
- 2 large eggs, lightly beaten
- 1/2 tspn. vanilla extract
- Preheat oven to 350. Line muffin tin with paper liners. Set aside.
- In a medium bowl, mix together dry ingredients – flour, sugar, baking powder, cinnamon, and salt. Mix in nuts.
- In another bowl, add and mix wet ingredients – zucchini, oil, eggs, and vanilla.
- Add wet ingredients to dry ones and mix until just combined, but do not overmix.
- Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 – 45 minutes. Mine only took about 30 – 35, so watch them carefully!
- Cool muffins on wire rack. Frost once cooled.
Homemade cream cheese frosting is totally worth it. It takes like 5 minutes and you can do it while the cupcakes cool. So, give it a try.
Cream Cheese Frosting
- 4 TB butter, room temp.
- 4 oz. (half a block) cream cheese, room temp. (I used fat free)
- 2 cups confectioners sugar
- 1/2 tspn. vanilla extract
In a medium bowl beat butter and cream cheese until smooth with an electric mixer. Add sugar and vanilla, beat until light and fluffy. Refrigerate until you use.
One thought on “Zucchini Cupcakes with Cream Cheese Frosting”
These sound super yummy. Could it double as a muffin sans frosting?