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.
