Zucchini Spice Cupcakes

All I can say is YUMMY YUMMY YUMMY!

I really liked this recipe and it turned out great! I found it on real mom kitchen's blog and she adapted the recipe a little from a Martha Stewart cupcake book!

I have had difficulties with zucchini bread lately, so I decided to give cupcakes a try and I am really glad I did!

Just look at that monster bite! They are super moist and the cream cheese frosting is really good! I will say they were also excellent without the frosting too!!

Thanks real mom kitchen for another great recipe!
Zucchini Spice Cupcakes
adapted from Martha Stewart Cupcake Book
(www.realmomkitchen.blogspot.com)
_____________________

3 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 tsps ground cinnamon

1 tsp ground nutmeg (Martha used 1/2 tsp fresh grated nutmeg)

1/4 tsp cloves

1 cup oil

2 large eggs

1 tbsp vanilla extract

3/4 tsp finely grated lemon zest (I didn't have this, and they were good still!)

2 cups light brown sugar

3 cups packed grated zucchini

1 cup walnuts (about 3 ounces), toasted and coarsely chopped (I omited this)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners, (this says it makes 24 cupcakes, I got 29). 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; whish 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 about 3/4 full. Bake until cake tester comes out clean, about 20 minutes. Transfer to wire rack 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 temp before serving.

Cream Cheese Frosting

1 (8 oz) pkg cream cheese at room temp.

1/4 cup butter (1/2 stick) at room temp.

4 cups sifted powdered sugar

1 tsp vanilla

Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time until desired consistency!