Hopefully no one is getting sick of my zucchini recipes yet. I just have so much zucchini and have several great new recipes I’ve found, I can’t help but share. These zucchini spice cupcakes are excellent. It is a great dessert to help you transition in to fall with the wonderful spice flavors. I found it through tastespotting at a site called Jam On Your Face. The recipe itself is actually one from Martha Stewart. It came out of her Cupcake cookbook, which is one I’ve been on the waiting list for at my library. It’s a simple recipe and I knew if it was from Martha it had to be good and it was!
It is a deliciously dense cake with a good warm spice flavor.
I must tell you I really love a good spice cake. It is also moist. The cupcakes turn out with a beautiful rounded top. Now, at Jam On Your Face, she used the cream cheese frosting that was in Martha Stewart’s Cupcakes. I decided to adapt the recipe I previously posted on here for chocolate cream cheese frosting to a regular version. That frosting was thick and fabulous, perfect for piping on cupcakes.
Any time I make spice cake, I always like to sprinkle it with some cinnamon sugar. I love the look and like the little extra crunch you get from the sugar. This cupcake would also be wonderful topped with walnuts or pecans. The cupcake recipe also calls for nuts to be added to the batter. I opted to leave those out. Now, I happened to have a package of dark brown sugar open so I used one cup of dark and 1 cup of light. I figured it would add a little molasses flavor. This recipe can also be halved very easily if needed.
I will be sending out emails sometime today to all the winners of the Saucy Mama Giveaway!
- BAKING SODA
- BAKING POWDER
- GROUND CINNAMON
- FRESHLY GRATED NUTMEG OR GROUND NUTMEG
- GROUND CLOVES
- VEGETABLE OIL (I USED CANOLA)
- PURE VANILLA EXTRACT
- LEMON ZEST
- 2LIGHT-BROWN SUGAR
- CREAM CHEESE
- POWDERED SUGAR