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Zucchini Cupcakes

Lisa Longley
  • minutes
  • Serves

INGREDIENTS

2 1/2 cups

all-purpose flour

1 1/4

tsps baking powder

1 tsp

baking soda

1 1/4

tsps cinnamon

1/2 tsp

nutmeg

1/8 tsp

cloves

1/8 tsp

ginger

1/2 tsp

salt

4

large eggs at room temperature

1 1/2 cups

granulated sugar

1/2 cup

packed light brown sugar

1 1/2 cups

vegetable oil

1 lb

zucchini (about 2 medium zucchini, or 3 cups grated, grated finely)

Cream Cheese Frosting (see note)