ZUCCHINI SPICED CUPCAKES
3 cups all purposed flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup vegetable oil
2 large eggs, room temperature
1 Tablespoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
2 cups packed light-brown sugar
3 cups packed grated zucchini (about 1 1/2 zucchini)
1 cup walnuts ( about 3 oz. toasted and chopped)
Preheat oven to 350. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until you stick a toothpick in and it comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight container; bring to room temp before serving!
CREAM CHEESE FROSTING
1 cup (2 sticks) of unsalted butter, room temp
12 ounces cream cheese, room temp
1 pound (4 cups) confectioners sugar, sifted
3/4 teaspoon pure vanilla extract
With an electric mixer on medium - high speed, beat butter and cream cheese until fluffy, 2-3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth.
Thank you Martha Stewart!
