Gather the cupcake ingredients - * Flour * Sugar * Cinnamon * Baking powder * Milk * Vegetable oil * Eggs * Vanilla extract * Zucchini
In a large mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder.
Add the milk, vegetable oil, eggs, and vanilla extract. Mix until just combined.
Add the zucchini and fold to combine.
Fill each cupcake tin 3/4 of the way full (I used a 1/4 cup scoop to make sure they're the same size). Bake the cupcakes until a toothpick inserted into the center comes out clean - about 18-20 minutes.
Gather the frosting ingredients - * Cream cheese * Butter * Powdered sugar * Vanilla extract
– Beat the cream cheese and butter together on medium speed until smooth and creamy. – Add the vanilla extract and mix to combine. – On low speed, add the powdered sugar a little at a time until completely incorporated. – Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the frosting is light and fluffy. – Transfer the icing to a piping bag fitted with your choice of tip. Frost the cupcakes as desired.
Store any leftover cupcakes at room temperature for up to 5 days.
Full recipe at mildlymeandering.com