Zucchini Cupcakes with Maple Cream Cheese Frosting

Yesterday I blogged about what to do with all the tomatoes I picked from my friend’s garden, and today I’ll share a fun recipe I followed to use up some of her zucchini.

These scrumptious cupcakes use about a cup of shredded zucchini, which unfortunately would not take a dent out of the massive squash I pulled this week, but you can always double the recipe.

Surprisingly enough, my daughter actually ate one of these without the frosting—up until she insisted knowing what the green stuff was.  My little girl’s suggestion: “Tell the picky eaters the green stuff is lime . . . but then that would be lying.  Tell them it’s zucchini and that it’s super good.”

Zucchini Cupcakes

1 1/2 cups unbleached all-purpose flour, or whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar
1 sticks unsalted butter, melted
2 eggs
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup finely grated zucchini

1. Preheat the oven to 325 degrees. Line a standard size muffin pan with 12 paper liners. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, whisk together the sugars and butter. Add in eggs, one at a time, incorporating well after each addition. Stir in vanilla, sour cream and zucchini.

2. Fold dry ingredients into the zucchini mixture, and divide evenly among muffin liners. Bake for 20-25 minutes, or until a toothpick inserted in the center cupcakes comes out clean. Let cupcakes cool in pan for about 10 minutes, then carefully remove from pans.

Maple Cream Cheese Frosting

1 stick (8 tablespoons) unsalted butter, at room temperature
8 ounces cream cheese at room temperature
2 cups powdered sugar
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract

Mix all ingredients together with an electric mixer until smooth. Refrigerate until ready to use.

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