2000s Recipes + Menus

Zucchini Ginger Cupcakes

Yield:Makes 12 cupcakes
  • Active Time:15 min
  • Start to Finish:1 hour
July 2006
These delicate, lightly spiced cupcakes are reminiscent of carrot cake. Grated zucchini makes them exceptionally moist.

For cupcakes

  • 1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely grated fresh orange zest
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups coarsely grated zucchini (2 medium)
  • 3/4 cup mild olive oil
  • 3/4 cup mild honey
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla

For frosting

  • 8 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup confectioners sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon finely grated fresh orange zest
  • Special Equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners

Bake cupcakes

  • Put oven rack in middle position and preheat oven to 350F. Line muffin cups with liners.
  • Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda and bakingpowder and pulse until combined.
  • Whisk together zucchini, oil, honey, eggs and vanilla in a medium bowl, then stir in flour mixture until just combined.
  • Divide batter among muffin cups and bake until golden and a weeden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
  • Cool in pan on rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Make frosting

  • Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
  • Frost tops of cooled cupcakes.
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