Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 18
Buff Strickland

How to Make It

Step 1    Make the frosting

Preheat the oven to 350°. Line 18 muffin cups with paper liners. Spread the walnuts on a large rimmed baking sheet and bake until toasted, about 7 minutes. Let cool.

Step 2    Make the frosting

In a microwave-safe bowl, cover the raisins with the brandy and microwave until hot, 30 seconds. Let cool then drain.

Step 3    Make the frosting

In a medium bowl, whisk the flours with the baking soda, baking powder, cinnamon, salt and pepper. In a large bowl, whisk together the oil, brown sugar, maple syrup, vanilla and eggs.

Step 4    Make the frosting

Squeeze the zucchini dry. Stir the walnuts, raisins, zucchini and ginger into the wet ingredients. Add the dry ingredients in small batches until thoroughly incorporated. Spoon the batter into the muffin cups and bake until the muffins spring back when lightly pressed, about 25 minutes. Transfer to a rack and let cool to room temperature.

Step 5    Make the frosting

In a bowl, beat the cream cheese with the butter until smooth. Add the confectioners' sugar, vanilla, cinnamon and orange zest and beat until thoroughly blended. Spread the frosting on the cupcakes and serve.

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