Zucchini Cupcakes With Cream Cheese Frosting

recipe from Vanilla Garlic

Makes 24 cupcakes

Cupcakes
3 cups of all-purpose flour
2 1/2 cups of turbinado sugar
1 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp vanilla extract
4 eggs at room temperature
1 1/4 cup of vegetable oil
3 cups of grated zucchini
3/4 cup of raisins, currants or sultans

To make the cupcakes

Combine in a large bowl the flour, sugar, baking soda, baking powder, salt and cinnamon.

Make a well in the center.

Whisk together the oil, eggs, and vanilla extract. Pour into the dry ingredients and combine together. Batter will be very thick.

Add the zucchini and raisins, currants or what have you. The batter will gain more moisture and will become more workable.

Scoop into cupcake papers a little over 1/2 full.

Bake for 18-24 minutes, being sure to rotate the pan after the first 15 minutes of baking. If a toothpick comes out clean when testing the cupcakes, they're done. Place on a wire rack to cool.

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Cream Cheese Frosting

1/2 cup of butter (1 stick), room temperature

8 oz of Philly cream cheese (1 package), room temperature

2 cups of powdered sugar

1 tsp vanilla extract

To make the frosting

Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom.

Slowly add the powdered sugar. Add the vanilla to taste. Spread or pipe onto cooled cupcakes.