ZUCCHINI CUPCAKES WITH CREAM CHEESE FROSTING
A great way to use up some of those plentiful summer zucchini!
Provided by Hayley Ryczek
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
- Sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl.
- Beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. Stir flour mixture into egg mixture until batter is well mixed. Fill prepared muffin cups with batter about half full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
- Beat cream cheese and butter together with an electric mixer in a bowl until smooth. Gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy. Spread frosting over completely cooled cupcakes.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 46.6 g, Cholesterol 43.7 mg, Fat 20.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 13.3 g, Sodium 187.1 mg, Sugar 37.6 g
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