Zucchini Ginger Cupcakes
Moist and flavorful cupcakes combining fresh zucchini with warm spices like ginger and cinnamon, topped with a cream cheese frosting. These cupcakes feature crystallized ginger and orange zest for an exciting twist on traditional zucchini cake.
Ingredients
- •⅓ cup crystallized ginger
- •2 cups all-purpose flour
- •1 teaspoon ground ginger
- •1 teaspoon ground cinnamon
- •1 teaspoon orange zest
- •1 teaspoon salt
- •1 teaspoon baking soda
- •½ teaspoon baking powder
- •2 cups zucchini
- •¾ cup olive oil
- •¾ cup honey
- •2 large eggs
- •1 teaspoon vanilla
- •8 oz cream cheese
- •2 tablespoons unsalted butter
- •½ cup confectioners sugar
- •1 teaspoon vanilla
- •½ teaspoon ground ginger
- •½ teaspoon ground cinnamon
- •½ teaspoon orange zest
- •12 pieces paper liners
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
10 min
- 2.
Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
5 min
- 3.
Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
10 min
- 4.
Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
22 min
- 5.
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
70 min
- 6.
Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
4 min
- 7.
Frost tops of cooled cupcakes.
10 min
