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When you look at the ingredients in this recipe, you won’t feel guilty about having more than one! Remember, at the Real Food Academy, “We Don’t Change the Dish, We Change the Ingredients”
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Zucchini Vanilla Cupcakes with Cream Cheese, Frosting
Zucchini Vanilla Cupcakes with Cream Cheese, Frosting
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Servings
Ingredients
Frosting
Servings
Ingredients
Frosting
Instructions
  1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
  3. In another bowl, combine zucchini, oil, eggs, apple sauce, and vanilla; add to flour mixture, and mix just until combined (do not over-mix).
  4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
Frosting
  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.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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