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Zucchini Cupcakes with Cream Cheese Frosting

Carrian Cheney | Oh, Sweet Basil
  • 1 minute
  • Serves 12 to 14

INGREDIENTS

3/4 cup

finely grated zucchini

1 1/2 cups

all-purpose flour

2 tsp

baking powder

1/4 tsp

salt

1 tsp

ground cinnamon

1/4 tsp

nutmeg

1/8 tsp

ground cloves

1/2 cup

vegetable oil (canola oil works too)

2/3 cup

white sugar

1/3 cup

brown sugar

2

large eggs

2 tsp

vanilla extract

1/4 cup

milk

1/2 cup

unsalted butter, softened

4 oz

brick-style cream cheese

3

– 4 cups powdered sugar

1 tbsp

heavy cream, if needed