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Wednesday, September 21, 2011

Zucchini Cupcakes with Cream Cheese Frosting

Zucchini cupcakes???.....YES, and they taste SUPERB! I think its the frosting that makes them a cupcake instead of a muffin, but YOU could serve these for breakfast and you wouldn't get any complaints! I love that I can sneak in a little veggie with dessert, it just does my little "mommy" heart good! You have to taste these to appreciate them, they don't taste as ordinary as they look, trust me!

Zucchini Cupcakes with Cream Cheese Frosting
3 eggs
1 1/3 c. sugar
1/2 c. oil
1/2 c. orange juice
2 t. vanilla
2 1/2 c. flour
2 t. cinnamon
2 t. baking powder
1 t. baking soda
1 t. salt
1 t. ground cloves
1 1/2 c. shredded fresh zucchini

In a large bowl, beat eggs, sugar, oil, orange juice and vanilla. Combine all dry ingredient and mix until everything is combined. Stir in zucchini. Fill paper lined muffin cups 2/3 full. Bake at 350 for 17-20 minutes. Cool for 10 minutes, transfer to cooling rack.

Cream Cheese Frosting:
1 8oz pkg. of cream cheese
1/4 c. butter
2 t.milk
1 t. vanilla
blend until smooth then add...
4 c. powdered sugar-1 c. at a time. (if its too runny add more powdered sugar until you get your desired consistency)
Mix all together and cupcakes.


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