Ginger Zucchini Cupcakes

Posted by on July 29, 2010 in Blog, Cakes, Desserts | 0 comments

2/3 cup crystallized ginger
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups grated zucchini
3/4 cup olive oil
3/4 cup honey
2 eggs
1 teaspoon vanilla


  • 8 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
    1/2 cup powdered sugar
    1 teaspoon vanilla
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1 teaspoon orange zest

    Preheat oven to 350°F. Line muffin cups with cupcake papers. 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. In a medium bowl, whisk together zucchini, oil, honey, eggs, and vanilla then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden, 20 to 24 minutes. Remove cupcakes from pan and cool completely, 1 hour.

    Meanwhile, beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.

    Frost tops of cooled cupcakes.

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.