A tasty spice cake recipe
Ingredients
- 1 c all-purpose flour
- ½ c whole wheat flour
- 1 c packed dark brown sugar
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ c coarsely chopped pecans or walnuts
- 1 zucchini (10 ounces), coarsely grated (about 1.5 cups)
- 1/3 c vegetable oil
- 2 large eggs, lightly beaten
- ½ tsp pure vanilla extract
- Cream cheese frosting
Cream cheese frosting:
- 4 tbsp unsalted butter
- 4 oz room-temperature bar cream cheese
- 2 c confectioners' sugar
- ½ tsp pure vanilla extract
Instructions
Preheat oven to 350ยบ. Line cups of standard muffin tin with paper or foil liners. Set aside.
In a medium bowl, mix together flours, brown sugar, baking powder, cinnamon and salt. Mix in nuts.
In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture and mix until just combined. Do not overmix.
Divide batter evenly among cups. Bake until a toothpick inserted into center of a cupcake comes out clean, 40-45 minutes.
Cool in tin on a wire rack for 10 minutes. Turn cupcakes out, right side up, and cool completely. Meanwhile, make cream cheese frosting.
Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within a day.
Cream cheese frosting:
With an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day. Makes enough for 12 cupcakes.
