Zucchini Cupcakes with Cream Cheese Frosting

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• ½ cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups grated zucchini (about 1 medium zucchini, make sure to measure after grating for accuracy)
• 8 ounces cream cheese, softened to room temperature for easy mixing
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted to avoid lumps
• 1 teaspoon vanilla extract for frosting
• 1-2 tablespoons milk (as needed to achieve desired consistency)

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners or grease the cups lightly to prevent sticking.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. Set aside.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Mix until smooth.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in the grated zucchini gently.
7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. While the cupcakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until creamy and smooth.
11. Gradually add the powdered sugar, mixing well until fully incorporated. Stir in the vanilla extract and add milk to reach desired consistency.
12. Once the cupcakes are completely cool, frost generously with the cream cheese frosting.

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