I received a spiralizer for my birthday last year, and this summer I have been all about the spiralizing! What is one of my favorite things to spiralize you ask? Zucchini of course! Now, because of this spiralizing obsession, I have had a large amount of zucchini’s in my refrigerator. I thought to myself, I need to make a zucchini based cupcake before the season is over – and so that is what I did.
When they finished baking, I gave my husband a little piece to taste test like a normally do. He said “Oh, you made muffins for breakfast…that is great”. I had to inform him by telling him they were cupcakes and I just hadn’t made the frosting yet. Moral of the story is…they could work as muffins as well! I made a silky smooth cream cheese frosting to go on top. They were eaten for dessert and breakfast for several days, satisfying for both meal times of the day. Do you ever eat cupcakes for breakfast? What’s your favorite way to start out your day? Let me know in the comments below!
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1/3 cup canola oil
- 1 medium zucchini coarsely shredded (approx. 1 3/4 cups)
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 8 ounces cream cheese, room temperature
- 1/2 stick unsalted butter
- 3 1/2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350° F and line 12 muffin cups with paper liners.
- Sift together the flour, sugars, baking powder, cinnamon and salt in a medium bowl.
- In the bowl of a stand mixer combine oil, eggs, vanilla and zucchini.
- Slowly add the flour mixture to the egg mixture until they are fully combined.
- Fill the liners with three tablespoons of batter each and bake for 18-22 minutes.
- Let cool in a pan for 5 minutes, and then move to a cooling rack.
- Beat together the cream cheese and butter until the mixture is light and creamy.
- Sift in the confectioner's sugar one cup at a time.
- Mix in the vanilla extract and the vanilla extract.
- Beat for 3-5 minutes until frosting is fluffy.
- Frost cupcakes and enjoy!
Cupcake recipe inspired by Amanda from I Am Baker.
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