Zucchini Cupcakes

I'm not a huge dessert fan but these are just delicious, not very sweet and hella cute.

Spiced Zucchini Cupcakes

2 cups large zucchini grated
1 cup packed light-brown sugar
2/3 cup vegetable oil (i use grapeseed)
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt Preheat oven to 350 degrees.

Grease a cupcake pan or line the cups with cupcake papers to prepare. In a large bowl, whisk together sugars, oil, vanilla, and eggs.

Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini

Fill 3/4 of the cupcake tins/papers with batter (approx. 1/4 cup). Bake until a toothpick inserted in center of loaf comes out clean, about 20 minutes. Remove from pan and place on cooling rack. This recipe should make about 18.

Cream Cheese Icing

1/3 cup confectioners sugar
1 package of cream cheese
2 tbsp fresh lemon juice

Whip all together until creamy and thick in consistency. Ice cupcakes when they are cool.

I add a little bit of coloring to the icing for decoration and use sandwich bags with teeny tiny holes cut in the corners for piping.