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 350°F. 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.
- Keywords
- cupcakes,
- dessert,
- produce,
- ian knauer