Erika Bonham dot com

June 9, 2009

zucchini cupcakes, originally uploaded by Ladygirl.

My kids are not big vegetable eaters. It bums me out because I really feel like I did try. Anyway, we have come into some zucchini lately, thanks to our lovely garden at my parent’s house and I decided to make some zucchini spice cupcakes. I have made zucchini muffins and they were a hit so I thought these would be as well. They are.

Zucchini Spice Cupcakes

1 package spice cake mix
1-1/3 cup water
1/4 cup vegetable oil
3 eggs
2 cups shredded zucchini (we used 2 zucchini)

Cinnamon frosting
1/4 cup butter, softened
1-3/4 cup confectioner’s sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 to 2 tablespoons milk (we used one)

In a large mixing bowl, combine cake mix, water, oil, and eggs; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in zucchini. Fill paper muffin cups 2/3 full.
Bake at 350 for 18-22 minutes until toothpick inserted in middle comes out clean. Cool for 10 minutes then transfer to wire racks to cool completely.
For frosting, in a small mixing bowl, beat butter until light and fluffy. Beat in the confectioner’s sugar, vanilla, cinnamon, and nutmeg. Add enough milk to achieve spreading consistency. Frost cupcakes. Yields 2 dozen. 183 calories per cupcake.

Not the healthiest but also not too bad. They are very tasty! We have a birthday tomorrow we will be celebrating and cupcakes were in order!

♥