How to make it

  • Preheat oven to 350°F. Line standard muffin tins with paper liners. (this makes 24 cupcakes) Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In 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 (pecans).
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through (I didn't rotate. both my tins fit on one rack), until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
  • ---------------------------------------------------------------------------------------------------
  • Cream Cheese Frosting
  • 1 (8 oz) package cream cheese at room temperature
  • 1/4 C butter (1/2 stick) at room temperature
  • 4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
  • 1 tsp vanilla
  • Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.

Reviews & Comments 4

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    " It was excellent "
    cuzpat ate it and said...
    High 5!
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    " It was excellent "
    goodeat ate it and said...
    Would love these!!
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    " It was excellent "
    peetabear ate it and said...
    good post..five forks
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    " It was excellent "
    momo_55grandma ate it and said...
    luv zuke cupcakes fantastic recipe high5 thanks hungrybear
    Was this review helpful? Yes Flag

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