• Fast
• Vegetarian

Ingredients

1. cupcakes
2. 2 cups walnuts (8 ounces), coarsely chopped
3. 1/2 cup golden raisins
4. 1/4 cup brandy
5. 1 cup all-purpose flour
6. 1 cup whole wheat flour
7. 1 teaspoon baking soda
8. 1 teaspoon baking powder
9. 1 teaspoon cinnamon
10. 1 teaspoon kosher salt
11. 1/2 teaspoon freshly ground pepper
12. 1/2 cup vegetable oil
13. 1/2 cup dark brown sugar
14. 1/2 cup pure maple syrup
15. 1 teaspoon pure vanilla extract
16. 2 large eggs, beaten
17. 1 1/4 pounds zucchini, shredded (4 cups)
18. 2 tablespoons minced candied ginger
19. frosting
20. 8 ounces cream cheese, softened
21. 2 tablespoons unsalted butter, softened
22. 1/2 cup confectioners' sugar
23. 1 teaspoon pure vanilla extract
24. 1/2 teaspoon cinnamon
25. 1/2 teaspoon finely grated orange zest

Directions

1. Make the cupcakes: 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.
2. In a microwave-safe bowl, cover the raisins with the brandy and microwave until hot, 30 seconds. Let cool then drain.
3. 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.
4. 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.
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.