Zucchini Cinnamon Cupcake with Cream Cheese Frosting

 

I have modified Martha Stewart’s original recipe for Sweet Zucchini Cupcake.

Martha's Recipe

My Recipe:

For the cupcakes:

1 1/2 cups Whole Wheat Flour (I use Organic King Arthur brand)
1 cup packed brown sugar or 1 cup granulated Splenda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped un-salted walnuts
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup canola oil
2 large eggs
1/2 teaspoon pure vanilla extract

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.

For the frosting:

Makes enough for 12 cupcakes
4 tablespoons room-temperature unsalted butter
4 ounces room-temperature bar low-fat 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.