Ginger Zucchini Cupcakes with Spiced Cream Cheese Frosting

Makes 1 dozen cupcakes


1½ cup all purpose flour
½ cup whole wheat flour
1 teaspoon cinnamon
½ teaspoon all spice
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon fresh ginger, grated
1 teaspoon vanilla
2 teaspoons orange zest
2 tablespoons orange juice
2 medium zucchinis, grated (peels left on)
¾ cup olive oil
¾ cup honey
2 eggs, beaten

For the frosting

1 cup (8 ounces) cream cheese, softened
2 tablespoons butter, softened
½ cup powdered sugar
1 teaspoon vanilla
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon, freshly grated
½ teaspoon nutmeg, freshly grated


Pre-heat oven to 375°F. Line muffin tin with liners or grease them well. In a large bowl combine the dry ingredients and mix well. Flours, cinnamon, all spice, salt, and baking powder. In another bowl combine the wet ingredients; ginger, orange zest, orange juice, zucchini, olive oil, honey, and eggs, and mix well until smooth and creamy. Slowly combine the dry into the wet, a little at a time until totally combined and smooth. Divide the mixture evenly amongst the muffin cups and bake for about 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Take out of the oven and allow to cool a few minutes. Take the cupcakes out of the muffin tins and let cool completely. Frost with cream cheese frosting.

For the frosting

With a mixer or with a strong hand combine all the frosting ingredients and mix until totally smooth and creamy. Frost the cupcakes and dust with a pinch of freshly grated nutmeg.