Zucchini Cupcakes.... mmmmmm

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!