Ingredients

The following ingredients have 4 Servings
  • 1-1/4 cups all-purpose flour
  • 1/2 cup finely ground almonds
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 1-1/4 cups finely grated zucchini
  • 6 ounces softened cream cheese
  • 1-1/3 cups confectioners' sugar
  • 3/4 teaspoon orange extract
  • Lemon zest to taste

Instruction

  • Preheat the oven to 350°F. Prepare 12 silicone cupcake baking cups by spraying lightly with nonstick spray and placing on a baking sheet.
  • In a stand mixer, mix the cupcake ingredients until thoroughly combined. Spoon an equal amount into each baking cup, allowing about 1/4" at the top of the cup to accommodate rising.
  • Bake for 25 minutes and set the baking cups on a rack to cool.
  • In the meantime, whip the softened cream cheese, sugar, orange extract and lemon zest at high speed in the mixer until well combined.
  • Once the cupcakes have cooled, remove them from the silicone baking cups and frost them. Refrigerate cupcakes not to be eaten right away.