Making sweet cupcakes using a vegetable may sound strange, but the result is really a kindred spirit to carrot cake.... Read More
This recipe may have a spring vegetable in its name and in folded within its batter, but these zucchini cupcakes with tangy buttercream frosting are definitely a dessert. Like a carrot cake in spirit, these zucchini cupcakes are spiced with cinnamon and nutmeg, frosted with tangy buttercream, and topped with toasted pecans. Make sure to use bleached cake flour rather than unbleached cake flour to ensure the batter rises and stays light and fluffy, not dense. The frosting gets its tang from Greek yogurt. You see, it's healthy. Riiiiight.