I made these cupcakes because I screwed up some other cupcakes I was making. Seriously. I was at a loss. Guido reminded me that I had a big bowl of grated zucchini in the fridge so I checked the interwebs and got to work.
The recipe I used for the cake was by a friend, Garrett over at Vanilla Garlic. He’s got a way with baked goods.
They were AMAZING. I really liked that Garrett used turbinado, or raw, sugar in place of white sugar. I ended up using half turbinado, half brown sugar because that was all I had in the house. But the occasional crunch of a kernel of sugar was unexpected and kind of great.
To put things over the top, I injected them with some of my homemade Asian pear-ginger butter that I made last summer.
I use this cream cheese frosting recipe for everything. I’ve been known to happily eat all the leftovers with a spoon. And then feel really guilty about eating it all.
Seriously, these were so good, I contemplated making another batch of them the next day. I didn’t, because it was likely that I wouldn’t fit into my jeans, but there’s still time. And zucchini.
Now, I can’t really give you the recipe for the Asian pear butter, because it was an experiment. You can just omit that step or use purchased apple or pear butter. Sorry. When my Asian pears are ripe, I plan on attempting a re-creation. I’ll write down the recipe this time, I promise.
You should try these cupcakes, whether or not you have an abundance of zucchini. Even if you have to go buy some at the store or farmer’s market. Get them, make these. You will rejoice and have a smile on your face for the remainder of the day.