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Zian's Zucchini Cupcakes

Submitted by:

2011-05-28 Desserts
5 76

Zucchini is kicked up with cinnamon and pumpkin pie spice to add a great warm flavor. The creamy homemade buttery frosting is a great addition.

  • Servings: 30

Ingredients:

3¼ cups All Purpose Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 tsp Ground Cinnamon
½ tsp Pumpkin Pie Spice
3 Eggs
½ cup Vegetable Oil
1 cup Applesauce
1 cup White Sugar
1 cup Brown Sugar
3 tsp Vanilla Extract
2½ cups Grated Zucchini
1 cup Semisweet Chocolate Chips
6 cups Confectioners Sugar
1 cup Cocoa Powder
½ tsp Cinnamon
1 cup Butter
¾ cups Milk or Cream
1 Tbsp Vanilla Extract

Directions:

Preheat oven to 325 degrees. Line cup cake liners in a medium cupcake baking tray. Mix first 6 ingredients together in a bowl. In another large bowl, mix next 6 ingredients, until creamy. Add the dry ingredients to the wet with zucchini and chocolate chips. Poor into prepared cup cake pans. Bake on the center rack, for 22-25 minutes, or until slightly browned on top. Remove from oven and cool completely before frosting. For frosting, in a medium bowl, sift the confectioners sugar, cocoa, and cinnamon together, then set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture and slowly blend in the milk and vanilla. Beat on high speed until light and fluffy. Pour into a large resealable bag and snip off a corner about 1/2 inch. Pipe onto cupcakes, starting in the center as if making a small letter e.