Kiddo in the Kitchen : Zucchini Spice Cupcakes

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    Desserts for Dudes
    I don't know about you, but when kiddo and I go to the farmer's market, our minds turn to big, farm-fresh salads cupcakes.  I'm pretty sure he chose this recipe so that zucchini I bought wouldn't show up on his dinner plate.

    {Don't worry...I'll torture him with the tomatoes.}

    The cupcake and frosting recipes come from Martha Stewart's Cupcakes. We halved the recipe (I really don't need 24 cupcakes sitting around the house). 

    Zucchini Spice Cupcakes
    {modified from Martha Stewart's Cupcakes}

    1 and 1/2 c. all-purpose flour
    1/2 tsp. baking soda
    1/4 tsp. baking powder
    1/2 tsp. coarse salt
    2 tsp. cinnamon
    1/4 tsp. freshly grated nutmeg
    1/8 tsp. ground cloves
    1/2 c. vegetable oil
    1 egg, room temp.
    1 and 1/2 tsp. vanilla
    1/2 tsp. grated lemon zest
    1 c. light brown sugar, packed
    1 and 1/2 c. grated zucchini
    1/2 c. walnuts, toasted and chopped

    Preheat oven to 350.
    Line a muffin tin with 12 paper liners.

    Whisk together the flour through cloves.  In another bowl, whisk together the oil, egg, vanilla and zest.  Whisk in the brown sugar until smooth.

    Stir in the zucchini.  Add the flour mixture just until combined; stir in the walnuts.

    Divide the batter evenly between the cups.  Bake, rotating halfway through, about 20-24 minutes.  Cupcakes will spring back when lightly toughed in the center and a toothpick should come out clean.

    Cool in the pan for 10 minutes.  Remove cupcake to a cooling rack and let cool completely.


    {Aren't they pretty? I'm thinking we could stop here and call them muffins. But, we won't.}


    Cream Cheese Frosting
    1 stick unsalted butter, room temp.
    6 oz. cream cheese, room temp.
    2 c. powdered sugar
    1/2 tsp. vanilla

    Beat the butter and cream cheese on medium-high until fluffy, about 3 minutes.  Reduce speed to low, and1/2 c. sugar and vanilla.  Mix until smooth and combined.  Add the remaining sugar 1/2 cup at a time, beating after each addition until smooth.

    Now it's time to frost the cupcakes...
    Kiddo said he wanted to try piping instead of spreading the icing.
     
    He did a really great job...and I couldn't get enough of watching him. 



    These cupcakes are wonderful...moist and full of flavor.  And, you can never go wrong with cream cheese frosting!  We think you'll like them!

     The verdict?


    Here...we saved one for you....


    {OH! I almost forgot....there are a couple new videos over at University of Cookie.  Be sure to check how the method TidyMom uses to roll her cookie dough.  Genius!}Source URL: https://policfashion2011.blogspot.com/2010/06/kiddo-in-kitchen-zucchini-spice.html
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