Today’s post has to start with a confession. The recipe we’re about to drool over may or may not be a cupcake. Yes, I know the post title says it’s a cupcake. And in the photos, it sure does look like a cupcake. In real life, it absolutely smells like a cupcake. And believe me, it tastes delicious like a cupcake. So then – you ask me – what’s the problem? Can’t we just cut all this cupcake talk and get to the recipe?
Yes! Well sort of. Back in December, my family went home for the holidays. During our visit, I was reunited with a family recipe that my husband just adores but I had long forgotten. As we devoured the zucchini nut bread that my sister in law made, I sat there thinking… this would make an incredible cupcake! All the flavors of zucchini nut bread but in a small, perfectly packaged portion and topped with swirl of sweetened cream cheese frosting. And so we have…. Zucchini Nut Cupcakes?!
Is is a muffin? Is it a cupcake? It is nut bread? Honestly, I have to answer yes to all three. The texture (and baking method) is very muffin-like. Dense and filled with nuts, with a somewhat coarse crumb and just a hint of cinnamon. But then there’s the icing. The cream cheese frosting definitely puts this in the cupcake category. Because really, let’s be honest – isn’t a muffin just a naked cupcake? Is it a nut bread? Absolutely it is. Just in an individually sized portion. In the end, all that really matters is that they are incredibly delicious!
So… I’ll simply let you decide what to call it. Serve it to the kids and call it a cupcake. Then smile to yourself knowing there’s two cups of freshly grated zucchini in those yummy cupcakes. You can see the flecks of green zucchini skin throughout. But if your kids notice little things like that, simply peel the zucchini before grating, leaving no evidence of the vegetable inside.
Serve it minus the frosting and enjoy every morsel of your veggie packed muffin. Or even better…. Top it with frosting. Eat it for breakfast. AND call it a muffin. We won’t judge.
ZUCCHINI NUT CUPCAKES
recipe by Carrie Sellman
{makes 24 – 30 cupcakes)
For the Zucchini Nut Cupcakes
3 eggs, beaten
2 cups sugar
1 cup oil
1 teaspoon vanilla
2 cups zucchini, grated
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 tablespoons cinnamon
1 cup walnuts, chopped, with tablespoon or two reserved for garnish
STEP 1 : Preheat oven to 350. Line two muffin tins with cupcake wrappers.
STEP 2 : In a mixing bowl, beat eggs. Add sugar, oil, and vanilla. Stir to combine.
STEP 3 : Add grated zucchini and stir to combine.
STEP 4 : In a separate mixing bowl, sift together flour, salt, baking soda, baking powder and cinnamon.
STEP 5 : Add dry ingredients to wet ingredients in three batches, stirring just to combine after each addition.
STEP 6 : Add walnuts and stir.
STEP 7 : Divide into muffin pans and bake at 350 for 20 – 22 minutes or until toothpick comes out clean.
For the Cream Cheese Frosting
16 oz cream cheese, softened
4 oz unsalted butter, room temperature
2 lbs confectioners sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
- Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
- Add vanilla and salt. Mix until combined.
- Gradually add confectioners sugar until completely combined. Scrape down the sides of the bowl. Mix again.
To Assemble
Once cupcakes are cool, swirl cream cheese frosting onto each cupcake using a pastry bag fitted with a #806 tip. Garnish with finely chopped walnuts, if desired. Keep refrigerated until ready to serve.
