Zucchini Ginger Cupcakes

Name: Zucchini Ginger Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 118 milliliters confectioners sugar; 227 grams cream cheese, softened; 50 grams 1/3 cup crystallized ginger , coarsely chopped; 2 larges eggs, lightly beaten; 473 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 177 milliliters mild honey; 177 milliliters mild olive oil; 1 teaspoons finely grated fresh orange zest; 1 teaspoon salt; 2 Tbsps unsalted butter, softened; 1 teaspoon vanilla; 473 milliliters coarsely grated zucchini (2 medium)

The recipe Zucchini Ginger Cupcakes could satisfy your American craving in approximately 1 hour. This recipe serves 12. Watching your figure? This vegetarian recipe has 389 calories, 5g of protein, and 23g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of orange zest, mild honey, ground ginger, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Candied Ginger