Sweet Zucchini Cupcakes

PREP: 20 MINS  TOTAL TIME: 1 HOUR 30 MINS YIELD: MAKES 12

INGREDIENTS

1 1/2 cups all-purpose flour, (spooned and leveled)

1 cup packed dark-brown sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup coarsely chopped pecans or walnuts

1 zucchini (10 ounces), coarsely grated (1 1/2 cups)

1/3 cup vegetable oil

2 large eggs, lightly beaten

1/2 teaspoon pure vanilla extract

Cream Cheese Frosting

DIRECTIONS

Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.

In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.

In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).

Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.

Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

Cream Cheese Frosting

YIELD: MAKES ENOUGH FOR 12 CUPCAKES

INGREDIENTS

4 tablespoons room-temperature unsalted butter

4 ounces room-temperature bar cream cheese

2 cups confectioners' sugar

1/2 teaspoon pure vanilla extract

DIRECTIONS

In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.

In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.