Zucchini Cupcakes - Martha Stewart
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Zucchini Cupcakes - Martha Stewart calories by ingredient
Number of Servings: 12
Ingredients
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1.5 C. flour
1 10 oz. zucchini (1.5 cups)
2 eggs
1/3 C oil
1/2 t. vanilla extract
1 C. brown sugar
2 t. baking powder
1/2 t. cinnamon
1/2 C. chopped walnuts
1/2 t. salt
Directions
Directions
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Step 1
Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
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Step 2
In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
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Step 3
In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
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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.
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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.
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Serving Size: 1 muffin (makes 12)
Number of Servings: 12
Recipe submitted by SparkPeople user PENWIG843.