Zucchini Cupcakes with Tangy Buttercream Frosting
- 3 cups bleached cake flour, such as Softasilk
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon fine salt
- 4 large eggs, at room temperature
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 14 ounces zucchini (about 3 to 4 medium zucchini), ends trimmed and grated on the large holes of a box grater (about 3 cups)
- 4 sticks (1 pound) unsalted butter, at room temperature
- 1 3/4 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine salt
- 1 cup plain whole-milk Greek yogurt, at room temperature
- 3/4 cup toasted pecans, finely chopped
- This recipe is vegetarian
- Produce
- Pecans, toasted (3/4 cup)
- Zucchini (14 ounces)
- Cooking & Baking
- Baking powder (1 1/2 teaspoons)
- Baking soda (1 teaspoon)
- Brown sugar, packed dark (1 cup)
- Cake flour, bleached (3 cups)
- Cinnamon, ground (1 1/2 teaspoons)
- Granulated sugar (1 cup)
- Nutmeg, freshly ground (1/2 teaspoon)
- Powdered sugar (1 3/4 cups)
- Salt, fine (3/4 teaspoon)
- Vanilla (5 teaspoons)
- Vegetable oil (1 cup)
- Dairy
- Butter, unsalted (4 sticks)
- Whole-milk greek yogurt, plain (1 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on chow.com
Social Stats
47.4Rating
1-100
1-100
7Tweets
14Facebook
Shares
Shares
0StumbleUpon
Views
Views
153PinterestPins
Recipe Stats
Published September 11, 2012 (5 months ago).
71 people saved this recipe.
