Sunday, May 08, 2005

Zucchini Cupcakes with Cream Cheese Frosting

Zucchini Cupcakes with Cream Cheese FrostingZucchini Cupcakes with Cream Cheese Frosting (Adapted from Food and Wine)

For the cupcakes

2 cups walnuts, coarsely chopped and toasted
1/2 cup golden raisins
1/4 cup brandy
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup canola oil
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla
2 large eggs, lightly beaten
4 cups shredded zucchini
2 tablespoons minced crystallized ginger

For the frosting

8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar, sifted
1 teaspoon pure vanilla
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated orange zest

To make the cupcakes

Preheat the oven to 350

In a small microwave-safe bowl, add raisins and cover with brandy - microwave until hot, about 30 seconds. Set aside and let cool - drain.

In a medium bowl, whisk together flours, baking soda, baking powder, cinnamon, salt and pepper.

In a large bowl, whisk together the canola oil, brown sugar, maple syrup, vanilla and eggs.

Remove the excess liquid from the zucchini by squeezing it dry. Add the walnuts, raisins, zucchini and ginger into the wet ingredients and stir to combine. Add a scoop or two of the dry ingredients into the wet and fold just until combined - keep adding and folding until all of the dry ingredients have been used.

Scoop the batter into 18 large or 12 large and 21 mini muffin cups lightly coated with nonstick spray or lined with paper liners. Bake until they spring back when lightly pressed in the center, about 25 minutes for the large and 12-14 minutes for the small. Carefully remove the muffins to a wire rack and let completely cool.

To make the frosting

In a large mixing bowl, beat together cream cheese and butter until smooth. Add the confectioners' sugar, vanilla, cinnamon and orange zest and mix until completely combined. Evenly spread the frosting on the cupcakes.

Makes 18 large or 12 large and 21 mini cupcakes.

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  1. Deeelish! I just made these to take for a bar-b-que.I couldn't resist tasting two of them. I dare say I will leave the rum in the raisins next time. Much better than the Gourmet recipe. Thanks!

  2. Andrea - They were a favorite here, too! Glad you gave them a try.