Ingredients
- 3 cups of flour
- 2 1/2 cups of turbinado sugar (can substitute with muscovado, raw, and brown sugar)
- 1 tsp of salt
- 1 tsp of baking powder
- 1 1/2 tsp of baking soda
- 2 tsp of cinnamon
- 1 tsp of vanilla extract
- 4 eggs at room temperature
- 1 1/4 cup of vegetable oil
- 3 cups of grated zucchini
- 3/4 cup of raisins
- 3/4 cup of chopped walnuts
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Zuchini Cupcakes
Time: 20 minutes prep, 25 minutes cook
Servings: 24
Directions
- Mix in a large bowl the flour, sugar, baking soda, baking powder, salt and cinnamon.
- Create a well in the center.
- Mix the oil, eggs, and vanilla extract in a separate container.
- Pour the wet ingredients into the dry ingredients and mix well. (fyi- the batter will be very thick)
- Pour in the zucchini, raisins, and walnuts.
- Distribute batter into cupcake containers with cupcake paper and fill a little over 1/2 full.
- Bake cupcakes for 18-24 minutes at 350 degrees. Rotate the pan after the first 15 minutes of baking to ensure even cooking.
- Once they cupcakes are cool, place them on a cooling rack before decorating.
- To decorate use my cream cheese frosting.
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Summary
I got this recipe from Garret who is a blogger. He has some really good recipes! Check him out!
http://vanillagarlic.blogspot.com/2007/04/zucchini-cupcakes-with-cream-cheese.html
Menus and Pairings
Reviews
May 27, 2009
Me encantò! El mejor cupcake de vainilla que he probado en mucho tiempo!I've cooked/tasted this recipe!
