ABOUT THE RECIPE:

When you have dessert on your mind, these kiddo pleasing Zucchini-Orange Cupcakes with Vegan Vanilla Cream Cheese Frosting make a moist and delicious treat. Served sans the frosting, these tasty baked goodies make a pleasing breakfast muffin! 

Makes 6 extra-large dessert cupcakes or breakfast muffins

INGREDIENTS:

FROSTING

• 8 ounces vegan cream cheese
• 4 tablespoons vegan buttery spread
• 1/2 cup vegan confectioners’ sugar, plus more as needed
• 1½ teaspoons vanilla extract

CUPCAKES

• 2 cups whole-wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/3 cup dark or light vegan brown sugar
• 1 cup grated zucchini, drained (see note)
• 1/2 cup dried cherries or cranberries (optional)
• 1¼ cups freshly squeezed or refrigerated, store-bought orange juice
• 1 tablespoon orange zest, for garnish

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 6-cup standard muffin tin with paper liners.

To make the FROSTING, put the vegan cream cheese, vegan buttery spread, confectioners’ sugar, vanilla extract in a medium-sized bowl and stir vigorously until smooth and well blended. Taste and add more sugar, up to 1 tablespoon, if desired. Cover and refrigerate for 2 to 3 hours.

To make the CUPCAKES, put the flour, baking soda, and baking powder in a large bowl and stir with a whisk to combine. Add the brown sugar and whisk to combine. Stir in the zucchini and optional dried cherries. Add the orange juice and gently mix just until incorporated. 

Evenly divide and mound the cupcake batter into the prepared tin. Put the tin on a baking sheet and bake for 30 to 35 minutes, or until cupcakes are slightly golden and a toothpick inserted in the middle of a cupcake comes out clean. Put the tin on a wire rack. Cool for 10 to 15 minutes.

The cupcakes will rise over the top of the muffins cups while baking, so carefully remove the cupcakes from the muffin tin, and place them on the wire rack. Let the cupcakes cool completely before adding the frosting (see note).

Spoon or pipe a generous amount of frosting on top of each cupcake. Top with some orange zest, placed artfully in the center of the frosting. Covered tightly and stored in the refrigerator, leftover cupcakes will keep for 2 days. Serve cupcakes chilled (see note).

NOTE: To drain the shredded zucchini, put it in a fine meshed strainer and place it over a medium bowl. Let the shredded zucchini stand for 10 minutes to drain excess liquid. Before removing the zucchini from the strainer, press it gently with your hands to push out any excess liquid.

NOTE: If you are serving the cupcakes for breakfast without the frosting, you can serve them warm! They will be soft while warm, but delicious!