Easy Zucchini Cupcakes with Cream Cheese Frosting

Courtesy of MarthaStewart.com

Make zucchini more fun

If you're anything like us, you'll gladly eat any kind of cupcake. But it's always fun to do something a bit unique and seasonal. This summer, we have a plethora of zucchini growing in the garden... And we say, when life gives you zucchini, make cupcakes! Martha Stewart has the perfect, simple recipe for zucchini cupcakes.

Zucchinis aren't typically at the top of your list when you think of fun foods. But you might want to move them up that list a bit. After all, zucchini can be eaten as a veggie, but it can also be made into cake form. What's not to love about that? We love this recipe because it lets makes an absolutely beautiful cupcake that's likely different than what you're used to. And maybe, just maybe you won't feel so guilty about eating an extra one. Plus, the cream cheese frosting is to die for!

What you need for cupcakes:

• 1 1/2 C all-purpose flour
• 1 C packed dark-brown sugar
• 2 t baking powder
• 1/2 t ground cinnamon
• 1/2 t salt
• 1/2 C coarsely chopped pecans or walnuts (optional)
  
• 1 zucchini (10 oz.), coarsely grated (1 1/2 C)
• 1/3 C vegetable oil
• 2 large eggs, lightly beaten
• 1/2 t pure vanilla extract

What to do:

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

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

3) In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined, without overmixing.

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

5) 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.

What you need for frosting:

• 4 T room-temperature unsalted butter
• 4 oz. room-temperature bar cream cheese
• 2 C confectioners' sugar
• 1/2 t pure vanilla extract

1) 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.

Of course, you can frost the cupcakes with any kind of frosting, but we think the cream cheese frosting goes perfectly with the not overly sweet cupcakes.

If you have fresh zucchini in your garden, definitely use it. Serve the cupcakes at a summer party and enjoy!