Zucchini Vanilla Cupcakes with Cream Cheese, Frosting
Servings: 12
Ingredients
- 1 1/2 cups unbleached all-purpose flour (spooned and leveled)
- 1 cup packed dark-brown sugar organic
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1/2 cup pecans or walnuts coarsely chopped
- 1 each zucchini coarsely grated
- 1/2 cup apple sauce
- 1/3 cup grapeseed oil
- 2 large eggs free range ,lightly beaten
- 2 teaspoons pure vanilla extract
Frosting
- 4 tablespoons unsalted butter organic, room temperature
- 4 ounces bar cream cheese "Neufchatel" organic, low fat
- 1 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- 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.
- In another bowl, combine zucchini, oil, eggs, apple sauce, and vanilla; add to flour mixture, and mix just until combined (do not over-mix).
- 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. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
Frosting
- 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.