Sweet Zucchini Cupcakes - a Delicious Fall Treat!

Sweet Zucchini Cupcakes with Cream Cheese Icing on twenty8divine.com
Days are growing shorter, nights are getting cooler and the innate desire to bake delicious treats is becoming more and more appealing with each passing day.  These Sweet Zucchini Cupcakes (a Martha Stewart recipe) are just the ticket - they will fill your home with the sweet aroma of cinnamon and spice and everything nice!  Read on for ingredients and directions - yummy!




INGREDIENTS

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 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
  • 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
  • 1/3 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • Cream Cheese Frosting

DIRECTIONS

  1. STEP 1

    Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  2. STEP 2

    In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
  3. STEP 3

    In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
  4. STEP 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. STEP 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.
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