Zucchini Cupcakes - Martha Stewart
- Number of Servings: 12
Ingredients
Directions
ðg
Step 1
Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
ðg
Step 2
In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
ðg
Step 3
In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
ðg
Step 4
Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
ðg
Step 5
Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
ðX
Serving Size: 1 muffin (makes 12)
Number of Servings: 12
Recipe submitted by SparkPeople user PENWIG843.
1.5 C. flour1 10 oz. zucchini (1.5 cups)2 eggs1/3 C oil1/2 t. vanilla extract1 C. brown sugar2 t. baking powder1/2 t. cinnamon1/2 C. chopped walnuts1/2 t. salt
Directions
ðg
Step 1
Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
ðg
Step 2
In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
ðg
Step 3
In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
ðg
Step 4
Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
ðg
Step 5
Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
ðX
Serving Size: 1 muffin (makes 12)
Number of Servings: 12
Recipe submitted by SparkPeople user PENWIG843.
Nutritional Info Amount Per Serving
- Calories: 193.3
- Total Fat: 13.3 g
- Cholesterol: 40.8 mg
- Sodium: 192.4 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 0.9 g
- Protein: 2.8 g
Member Reviews