Recipe: Sweet Zucchini Cupcakes

The bunny and I made these cupcakes last week on a rainy day together.

At first, she commented that she really wasn't going to like them because they had zucchini in them and she doesn't like zucchini. When I asked her to trust me, she agreed to try one and she LOVED them! They really are delish!

I found the recipe in one of my Martha Stewart Food Magazines...

Sweet Zucchini Cupcakes

Ingredients
1 1/2 cups all-purpose flour
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts (optional--I didn't use them)
1 zucchini, coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts (I didn't use nuts).
In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.

Cream Cheese Frosting

Ingredients

Makes enough for 12 cupcakes

4 tablespoons room-temperature unsalted butter (I didn't have unsalted, so I used salted and it worked out just fine)
4 ounces room-temperature bar cream cheese
2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Directions

1. In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.