Spiced Zucchini Cupcakes with Cream Cheese Frosting

Spiced Zucchini Cupcakes with Cream Cheese Frosting could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 7. This side dish has 723 calories, 8g of protein, and 37g of fat per serving. For $1.03 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Cooking Classy requires eggs, ground cloves, ground cinnamon, and cream cheese. 304 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of American cuisine. With a spoonacular score of 31%, this dish is not so tremendous. If you like this recipe, take a look at these similar recipes: Zucchini Cupcakes with Cream Cheese Frosting, Zucchini Cupcakes with Cream Cheese Frosting, and Zucchini Cupcakes with Cream Cheese Frosting.

Servings: 7

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.In a separate mixing bowl whisk together sugar, vegetable oil, buttermilk, eggs and vanilla until well blended. Pour in dry ingredients then using a rubber spatula, fold and stir batter just until combined. Fold in zucchini. Divide batter among prepared muffin cups, filling each about 2/3 full (about a scant 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 21 minutes. Cool in baking pan several minutes then remove and cool on a wire rack. Once cool frost with cream cheese frosting and sprinkle with pecans if desired, store in refrigerator in an airtight container then let rest at room temp about 10 minutes before serving.For the cream cheese frosting:In the bowl of an electric stand mixer set with a paddle attachment, whip cream cheese and butter until smooth. Mix in vanilla and powdered sugar and mix until light and fluffy (during summer months the frosting may be runny, I find the only way to solve this is to transfer the mixing bowl to the freezer and let the frosting freeze in 5 minute intervals, returning to mixer and stirring between intervals until it's a thick consistency).Recipe source: Cooking Classy

 

Step by step:

1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.In a separate mixing bowl whisk together sugar, vegetable oil, buttermilk, eggs and vanilla until well blended.

2. Pour in dry ingredients then using a rubber spatula, fold and stir batter just until combined. Fold in zucchini. Divide batter among prepared muffin cups, filling each about 2/3 full (about a scant 1/4 cup in each).

3. Bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 21 minutes. Cool in baking pan several minutes then remove and cool on a wire rack. Once cool frost with cream cheese frosting and sprinkle with pecans if desired, store in refrigerator in an airtight container then let rest at room temp about 10 minutes before serving.For the cream cheese frosting:In the bowl of an electric stand mixer set with a paddle attachment, whip cream cheese and butter until smooth.

4. Mix in vanilla and powdered sugar and mix until light and fluffy (during summer months the frosting may be runny, I find the only way to solve this is to transfer the mixing bowl to the freezer and let the frosting freeze in 5 minute intervals, returning to mixer and stirring between intervals until it's a thick consistency).Recipe source: Cooking Classy

Nutrition Information:

covered percent of daily need