Zucchini Cupcakes with Cinnamon Frosting

I would like to say I'm not very picky about my food, especially baked goods, but the more I think about it, the pickier I feel. I'm pretty sure I love spice cakes/bread without exception, though. Zucchini, pumpkin, and carrot especially... yummm! The problem is that most spice cakes will call for a cream cheese frosting. I can't stand cheese in my desserts (yes, this includes cheese cake and cannoli!). With fall approaching and zucchini easy to find, I thought I would make Martha Stewart's Zucchini Spice Cupcakes, but switch up the frosting.

This is a very straightforward recipe, but be sure not to over-mix the batter once the flour is added -- it will lead to a gummy, tough texture instead of the lighter feel of a cupcake. I generously sprayed the muffin tins with non-stick spray but still had trouble removing the cupcakes. I would highly recommend using muffin tins or liners if you have any around. Plus they can make the cupcakes more festive!

The frosting was a great addition to these cupcakes. I don't think I've ever had frosting with cinnamon in it, but it blended really well with the spiciness of the cake. My recommendation would be, however, to cut the sugar back. The original recipe for the frosting called for 2 cups of powdered sugar; I found this to be way too sweet. Next time I would use 1 1/2 cups instead. Also, depending on how heavily you frost, the recipe may need to be doubled.

Zucchini Spice Cupcakes

From Martha Stewart's Cupcakes (found on Erin's Food Files)

3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup vegetable oil
2 large eggs, room temperature
1 Tablespoon pure vanilla extract
3/4 teaspoon grated lemon zest
2 cups packed light brown sugar
3 cups packed grated zucchini (including the skin!)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners or generously spray muffin tins with non-stick spray. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined.
 
Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Frost once cooled and removed.

Spiced Frosting
From The Taste of Home Baking Book (found on How to Eat a Cupcake)

2 cups confectioners' sugar (next time I will use 1 1/2 instead)
1 teaspoon ground cinnamon
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2-3 Tablespoons milk

Combine confectioners' sugar and cinnamon in a bowl. Using a mixer, combine with butter, vanilla, and enough milk to achieve your desired consistency. Frost cupcakes once they have completely cooled.

Next up: Cinnamon Chip Scones!