Daily Cupcake Recipe

Recipe for Thursday, May 12th, 2011:
Sweet Zucchini Cupcakes with Cream Cheese Frosting

Recipe via Martha Stewart

Prep time: 20 minutes
Bake time: 40-45 minutes

Serves: 12 cupcakes

Ingredients [Cupcakes]:

• 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

Ingredients [Frosting]:

• 4 tablespoons room-temperature unsalted butter
• 4 ounces room-temperature bar cream cheese
• 2 cups confectioners’ sugar
• 1/2 teaspoon pure vanilla extract

(A conversion table can be found here.)

Directions:

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

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

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

Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.

Make frosting: In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners’ sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.

Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.