It is a gorgeous day here in Edinburgh – without a doubt the best day we’ve had all year. In honor of that, and the fact that it is Friday, I’m going to post a super easy recipe! And, even though it’s for cupcakes, it is a healthier version. I’ve cut the oil in half and added yoghurt. We’re going to use ½ whole wheat flour, and there’s a bunch of zucchini in here!
- 3 eggs
- ½ cup vegetable oil
- 1 cup sugar
- ½ cup yoghurt
- 2 cups grated zucchini
- 2 teaspoons vanilla
- 1½ cups white flour
- 1½ cups whole wheat flour
- 3 teaspoons cinnamon
- ½ – 1 teaspoon nutmeg (depends on how much you like nutmeg)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Preheat oven to 350°F and line your muffin tin with muffin wrappers. In a large bowl beat eggs with a whisk. Mix in oil and sugar until well blended. Add vanilla and zucchini and mix well.
In a separate bowl combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Sift together until well blended. Stir into egg mixture.
Divide batter into muffin tins. This generally makes between 15-20 muffins/cupcakes depending on how full you fill each cup. Bake for 20-25 minutes or until you can insert a toothpick into the middle and it comes out clean.
Lemon Cream Cheese Frosting
- 1 8oz package cream cheese, softened
- 2-3 tablespoons butter, at room temperature
- ½ to 1 cup powdered sugar
- zest from 1 lemon
- 1 teaspoon lemon juice
I learned the hard way that the key to cream cheese frosting is making sure you butter is sufficiently softened. If it’s the least bit too hard it just ends up in lumps in your frosting. So make sure it’s really soft. Beat with mixer cream cheese and butter until fluffy. Slowly add in the sugar, mixing well. I have added as little as a half cup and up to one full cup. It really depends on your taste. Mix in the lemon zest. Taste. If it doesn’t have as much lemony flavor as you’d like, add a bit of the lemon juice.
Once the cupcakes have fully cooled, frost and top with some of the lemon zest. Enjoy!