Name: Zucchini Cupcakes with Cream Cheese Frosting
Ingredients: 1 1/2 cups all-purpose flour; 1 cup dark-brown sugar; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon pure vanilla extract; 1/3 cup vegetable oil; 2 large eggs; 1 3/4 cups zucchini coarsely grated; 4 oz cream cheese (, softened); 4 tablespoons butter (, softened); 2 cups powered sugar; 1 teaspoon vanilla extract; 1 teaspoon water

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/3 cup vegetable oil
2 large eggs
1 3/4 cups zucchini coarsely grated
4 oz cream cheese (, softened)
4 tablespoons butter (, softened)
2 cups powered sugar
1 teaspoon vanilla extract
1 teaspoon water

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Instructions

Preheat oven to 350º
In a large bowl combine the flour, baking powder, cinnamon and salt and set aside. In a mixing bowl combine together the brown sugar, eggs, vanilla and oil. Combine wet with dry and fold in grated zucchini.
Using 3 tablespoon cookie scoops, scoop the batter into a lined {or greased} muffin tins and bake for 18 minutes. Cool.
Cream together the butter, cream cheese, vanilla and water until nice and smooth. Add in powdered sugar and whip until fully incorporated. Spread over cupcakes and serve.