Zucchini Cupcakes With Cream Cheese Frosting

Ingredients

• Servings: 24
• 1 1/3 cups all-purpose flour
• 2/3 cup whole-wheat pastry flour
• 2 tablespoons baking powder
• 1 tablespoon ground cinnamon
• 2 cups white sugar
• 1 cup coconut oil
• 3 eggs
• 1 tablespoon vanilla extract
• 2 cups shredded zucchini
• 1 cup chopped walnuts
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups, or line with paper muffin liners.
• sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl.
• beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. stir flour mixture into egg mixture until batter is well mixed. fill prepared muffin cups with batter about half full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 15 minutes before removing to cool completely on a wire rack.
• beat cream cheese and butter together with an electric mixer in a bowl until smooth. gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy. spread frosting over completely cooled cupcakes.