Now, everyone knows that the best part of the cupcake is the frosting, right? I agree....but the cake part of this cupcake might give the frosting some competition! But, I do admit...without the tasty frosting paired with it....it wouldn't be the same. So, give this one a chance! It's really very good!
Brady's Zucchini Orange Nut Cupcakes with Citrus Cream Cheese Buttercream
Cupcakes
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 3/4 cup milk
- 1/4 cup brown sugar
- 2 cups shredded zucchini (packed)
- 1/2 cup walnuts
- 1/2 cup raisins
- 1 tbs lemon zest
- 1 tbs orange zest
- 1 tbs cinnamon
In large bowl, combine flour, baking powder, and salt with a whisk.
Cream the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add milk and vanilla and mix until completely combined. Slowly add flour mixture. Add cinnamon, brown sugar, zest, zucchini, walnuts and raisins and stir until fully incorporated. Divide batter into 2, paper lined cupcake pans using an ice cream scoop. Bake for 13 to 15 minutes until the toothpick comes out clean.
Citrus Cream Cheese Buttercream
- 3 cups powdered sugar
- 2 sticks unsalted butter (at room temperature)
- 8 oz cream cheese (at room temperature)
- 1 tbs lemon zest
- 1 tbs orange zest
- 2 tbs fresh lemon juice
- 1/4 cup fresh orange juice
- 1/2 tsp cinnamon
- 1/2 cup heavy cream
Cream the butter and cream cheese together adding in the powdered sugar a little at a time. Add the cinnamon, citrus zest and juice and beat unitl well combined. In a separate bowl, whip the heavy cream until stiff peaks form and fold it into the buttercream mixture. Use a piping bag with a star tip and frost each cupcake.
Makes 24 cupcakes.
ENJOY!!!
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