Zucchini Cake Cupcakes with Honey Cinnamon Frosting

When you guys bake do you turn on music? Open the windows? Wear your favorite apron? My most beloved time to bake is on a Sunday afternoon. The ingredients create a charming aroma that occupies space throughout your entire home.

Last Sunday I made these delightful cupcakes. My neighbor grows zucchini and if you’ve never grown zucchini, watch out, those things take over. It’s great for me, I get fresh ingredients to bake and cook with.

The item on the menu: Zucchini Cake Cupcakes with Honey Cinnamon Frosting. I took my aunts carrot cake recipe, replaced the carrots with zucchini and the pecans with walnuts (I find that walnuts compliment the zucchini better than any other nut). I was running low on ingredients in my house, as I had just returned from vacation, which forced me to get creative with the icing. Lucky for me, and my husband, and my neighbors, and my co-workers; this icing kicked some serious arse. And of course, thank you to Martha for helping me put these sparse ingredients together!  

I suggest making these this fall; your house will forever smell like cinnamon and honey. It’s been two days and my home still carries that lovely fragrance.

Zucchini Cake Cupcakes
2 cups all purpose flour
4 eggs, slightly beaten
2 teaspoons salt
1 ½ cups oil
2 cups sugar
3 cups grated zucchini
2 teaspoons cinnamon
1 cup chopped walnuts
2 teaspoons soda

Preheat oven to 375.  Line 2 cupcakes pans with your favorite holders.  Sift together flour, salt, sugar, cinnamon, and soda.  Add eggs, oil, zucchini, and walnuts.  Bake for 15-20 mins.

Honey Cinnamon Frosting
I suggest doubling the frosting recipe if you are using piping bags
1 1/4 cups powdered sugar
1 stick unsalted butter
1 tablespoon honey
1/2 teaspoon ground cinnamon
pinch of salt (to cut down on the sweetness)
1 teaspoon almond milk

In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.