1

ABOUT THE RECIPE:

Kid pleasing Zucchini-Orange Cupcakes with Vegan Vanilla Cream Cheese Frosting are moist and delicious.

Makes 6 large cupcakes

2

INGREDIENTS:

FROSTING
8 ounces vegan cream cheese
4 tablespoons vegan margarine
1/2 cup vegan confectioners’ sugar, plus more as needed
1 1/2 teaspoons vanilla extract

CUPCAKES
2 cups whole-wheat flour
2 teaspoons baking soda
½ teaspoon baking powder
⅓ cup brown sugar
1 cup grated zucchini, drained (see note)
1/2 cup dried cherries or cranberries
1 1/4 cups freshly squeezed or refrigerated store-bought orange juice
1 tablespoon orange zest, for garnish

3

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 margarine, confectioners’ sugar, vanilla extract in a medium bowl and stir vigorously until smooth and well blended. Taste and add more sugar, up to 1 tablespoon, if desired. Cover and refrigerate for 1 to 3 hours.

4

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 cherries. Add the orange juice and mix just until incorporated. Don’t overmix or the cupcakes will be tough. Mound the mixture into the prepared tin. Put the pan on a baking sheet and bake for 30 to 35 minutes, or until golden and a toothpick inserted in the middle of a cupcake comes out clean. Put the pan on a wire rack. Cool for 10 minutes.

5

Carefully remove the cupcakes from the muffin tin, and place them on the wire rack. Let the cupcakes cool completely.

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 about 2 days. Serve chilled or at room temperature.

6

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.

Ingredients

Directions

1

ABOUT THE RECIPE:

Kid pleasing Zucchini-Orange Cupcakes with Vegan Vanilla Cream Cheese Frosting are moist and delicious.

Makes 6 large cupcakes

2

INGREDIENTS:

FROSTING
8 ounces vegan cream cheese
4 tablespoons vegan margarine
1/2 cup vegan confectioners’ sugar, plus more as needed
1 1/2 teaspoons vanilla extract

CUPCAKES
2 cups whole-wheat flour
2 teaspoons baking soda
½ teaspoon baking powder
⅓ cup brown sugar
1 cup grated zucchini, drained (see note)
1/2 cup dried cherries or cranberries
1 1/4 cups freshly squeezed or refrigerated store-bought orange juice
1 tablespoon orange zest, for garnish

3

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 margarine, confectioners’ sugar, vanilla extract in a medium bowl and stir vigorously until smooth and well blended. Taste and add more sugar, up to 1 tablespoon, if desired. Cover and refrigerate for 1 to 3 hours.

4

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 cherries. Add the orange juice and mix just until incorporated. Don’t overmix or the cupcakes will be tough. Mound the mixture into the prepared tin. Put the pan on a baking sheet and bake for 30 to 35 minutes, or until golden and a toothpick inserted in the middle of a cupcake comes out clean. Put the pan on a wire rack. Cool for 10 minutes.

5

Carefully remove the cupcakes from the muffin tin, and place them on the wire rack. Let the cupcakes cool completely.

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 about 2 days. Serve chilled or at room temperature.

6

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.

Zucchini-Orange Cupcakes with Vegan Vanilla Cream Cheese Frosting
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