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Zucchini Cupcakes

I made these zucchini cupcakes today and added the BEST Cream Cheese Frosting. They taste fantastic. 

Course Dessert
Cuisine American
Keyword zucchini cupcakes
Prep Time 20 minutes
Cook Time 22 minutes
cooling 1 hour
Total Time 42 minutes
Servings 1 dozen
Author Amanda Rettke

Ingredients

  • 2 c all purpose flour
  • 2 large eggs lightly beaten
  • 1/3 c Canola oil
  • 1 med. zucchini coarselyshredded about 1 3/4 cups
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/2 c white sugar
  • 1 c packed brown sugar
  • 1 tsp. imitation vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.
  3. In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.

  4. Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.
  5. Bake for 18-22 minutes.
  6. Put in freezer (right out of oven) for about 45 min. to and hour.
  7. Frost and enjoy