Zucchini Spice Cupcakes

Your face right now is probably the same response I got from everyone else when I told them that they were about to eat a zucchini spice cupcake. Especially when the other option was a Reese’s cupcake- the chocolate-peanut butter combination is tried and true. No, zucchini spice cupcakes are not healthy. I’m sure you could make a healthy version, and I probably will experiment with a paleo version. But these are not, and even if the actual cupcake wasn’t THAT unhealthy, the caramel frosting I paired it with definitely erases any doubts. By the way- homemade caramel is so good and so worth making instead of buying it.

I wish I had taken more pictures while I was making these, but it was close to midnight and I just wanted to be done and in bed. Although maybe that’s a good thing because grated zucchini is definitely not very appealing to the eye. And I LOVE zucchini. If you like spice cakes then you will definitely be a fan of these.

Zucchini Spice Cupcakes
The only existing picture of these cupcakes..

Zucchini Spice Cupcakes (from Martha Stewart)

  • 3 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 Tbsp. vanilla extract
  • 3/4 tsp. grated lemon zest
  • 2 cups light brown sugar, packed
  • 3 cups grated zucchini, packed (I used about 3 zucchinis)
  • 1 cup walnuts, toasted and finely chopped

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts. Divide batter evenly among lined cups, filling each three quarters full. Bake for about 20 minutes.

Caramel Frosting

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup heavy cream
  • 1 tsp. vanilla extract
  • 4 cups powdered sugar

Combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reaches desired consistency.


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