Ingredients

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

Directions

1. 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. 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.