Zucchini Ginger Cupcakes Recipe

Name: Zucchini Ginger Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped; 2 cups all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon finely grated fresh orange zest; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 2 cups coarsely grated zucchini (2 medium); 3/4 cup mild olive oil; 3/4 cup mild honey; 2 large eggs, lightly beaten; 1 teaspoon vanilla; 8 oz cream cheese, softened; 2 tablespoons unsalted butter, softened; 1/2 cup confectioners sugar; 1 teaspoon vanilla; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon finely grated fresh orange zest; a muffin pan with 12 (1/2-cup) cups; 12 paper liners

Servings: persons

1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs, lightly beaten
1 teaspoon vanilla
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest
a muffin pan with 12 (1/2-cup) cups; 12 paper liners

1
Put oven rack in middle position and preheat oven to 350u00b0F. Line muffin cups with liners.
2
Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
3
Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
4
Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
5
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
6
Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
7
Frost tops of cooled cupcakes.

1217

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped, 2 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Zucchini Ginger Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Ginger Cupcakes

How did you like this recipe?

Frequently Asked Questions