I think we've all heard the joke about this being the time of year to lock our cars so no one can load them with the abundant zucchini crop threatening to take over our gardens. Very soon my neighbor will be knocking at the back door with the huge zucchini he couldn't unload at church, I will take them, and gladly. I shred them and freeze it in 2 cup portions in jars or zipper bags so this winter I can turn out fresh loaves of zucchini bread, muffins or these sweet cupcakes. Zucchini, it must be Ohio's "bounty crop".
There are three parts to this recipe but don't be put off by that because over all this is super easy to put together.
1 8 oz. package cream cheese
1/4 cup sugar
1 teaspoon vanilla extract
This is the one part I forgot to photograph for you but you just put all these ingredients in a small mixing bowl and beat them until fluffy. Set aside in the refrigerator while you mix the cake batter.
Preheat oven to 350F. Line muffin tins with paper liners or grease well.
2 cups flour, I use spelt flour (can't eat wheat) for us but make them with all purpose if they are a gift
1 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1 teaspoon baking soda
1 cup vegetable oil (or canola)
2 cups shredded zucchini
Put the dry ingredients in large bowl.
Stir to mix.
In a large mixing bowl, beat the oil and eggs until well mixed and light in color.
Add the zucchini.
Don't worry about the zucchini getting caught in the whisk, most of it will come out when you add the dry ingredients.
Now add the dry ingredients, mix only until combined don't over beat or it will be tough.
Fill muffin cups 1/2 full (I'm a half full girl-how about you?).
Now take the filling from the fridge and drop a tablespoon or so into the center of each cup of batter, I used a piping bag but a spoon works just fine.
Bake for 25 minutes or until a toothpick inserted into the cake part comes out clean.
Cool on a wire rack while you make the frosting.
1/2 cup butter
3/4 cup brown sugar, lightly packed
2 tablespoons milk
3 1/2 cups powdered sugar
1 teaspoon vanilla
Melt the butter with the brown sugar.
With a rubber scraper, transfer to mixing bowl.
Allow to cool for 15 minutes.
Just playing around while it cools--(a nice photo of my much used mixing bowl)
Add vanilla, milk and powdered sugar, beat until fluffy. If it is too thin add more powdered sugar,a tablespoon at a time, until spreadable, if too stiff add milk a teaspoon at a time. Spreading consistency is close to room temperature butter, not runny but smooth and easy to spread.
Slather the tops of the cupcakes with frosting.
This will make 2 dozen regular size cupcakes, unless you lose a couple to little fingers who reach from behind.