Active Time

　　15 min

　　Total Time

　　1 hr

　　These delicate, lightly spiced cupcakes are reminiscent of carrot cake. Grated zucchini makes them exceptionally moist.

　　

Ingredients

Makes 12 cupcakes

　　

For cupcakes

1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped

　　2 cups all-purpose flour

　　1 teaspoon ground ginger

　　1 teaspoon ground cinnamon

　　1 teaspoon finely grated fresh orange zest

　　1 teaspoon salt

　　1 teaspoon baking soda

　　1/2 teaspoon baking powder

　　2 cups coarsely grated zucchini (2 medium)

　　3/4 cup mild olive oil

　　3/4 cup mild honey

　　2 large eggs, lightly beaten

　　1 teaspoon vanilla

　　

For frosting

8 oz cream cheese, softened

　　2 tablespoons unsalted butter, softened

　　1/2 cup confectioners sugar

　　1 teaspoon vanilla

　　1/2 teaspoon ground ginger

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon finely grated fresh orange zest

　　

Special Equipment

a muffin pan with 12 (1/2-cup) cups; 12 paper liners

　　

Bake cupcakes:

Step 1

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

　　

Step 2

Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.

　　

Step 3

Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.

　　

Step 4

Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.

　　

Step 5

Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

　　

Make frosting:

Step 6

Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.

　　

Step 7

Frost tops of cooled cupcakes.