Zucchini Cupcakes With Cream Cheese Frosting Food

ZUCCHINI CUPCAKES WITH THE BEST CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Line a muffin tin with liners.
• In a large bowl, whisk together the flour, both sugars, baking powder, cinnamon, and salt.
• In a separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.
• Use ¼ cup measuring cup or ice cream scooper to evenly scoop the batter into the lined muffin tin. Fill each cup about 2/3 of the way full.
• Bake for 18-22 minutes.
• Remove the cupcakes from the oven let them cool completely before adding the cream cheese frosting.
• Place room temperature cream cheese, butter, and vanilla into stand mixer and blend for 1-2 minutes on medium speed until fully incorporated. (You can also use a hand-held mixer.)
• Add confectioners' sugar, one cup at a time, until the frosting is light and creamy. Spread or pipe the frosting over the cooled cupcakes.
• FOR PIPING: You will want to get all the wet ingredients combined before adding the sugar. The trick is to not OVERBEAT the cream cheese. The more you mix the creamier it gets and the harder it is to pipe. I add my sugar 1 cup at a time so that I can gauge the consistency as I go.
• FOR FROSTING CAKES: When covering a cake with this cream cheese frosting you can beat for 5-7 minutes. You can also add in all of the sugar at once. This results in the creamiest cream cheese frosting you will ever have. Almost elastic!

SWEET ZUCCHINI CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
• 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. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

CHOCOLATE ZUCCHINI CUPCAKES

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
• Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
• Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
• Combine zucchini, oil, and eggs in a large mixing bowl.
• Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
• Bake in the preheated oven for 25 minutes.
• While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
• Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

ZUCCHINI CUPCAKES

Steps:

• Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

ZUCCHINI-CARROT CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Line cupcake pans with paper liners (I double the liners up).
• In one bowl, beat eggs then mix in orange juice, orange zest, maple syrup, and apple sauce. Set aside.
• In a medium sized bowl, sift together dry ingredients. Add the egg mixture until well combined, but don't over mix.
• Fold in zucchini, carrots, raisins and chopped nuts.
• Fill cupcakes about 2/3 and bake for 21-22 minutes Do the toothpick test to make sure the middle is cooked through.
• Let cool slightly and transfer to cooling rack.
• FROSTING: beat cream and butter until smooth. Add maple syrup, vanilla and spice. Mix until well combined. Top completely cooled cupcakes with a generous heap.
• ENJOY!