Spicy Squash Cupcakes

Zucchini Spice Cupcakes
from Martha Stewart Cupcakes
Yields: 24 cupcakes (I got 18 regular cupcakes)

3 cups all purpose flour (I used two cups all-purpose and 1 cup graham flour)

1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup vegetable oil (I used canola oil)
2 large eggs, room temperature
1 tablespoon pure vanilla extract
3/4 teaspoon grated lemon zest
2 cups packed light brown sugar
3 cups packed grated zucchini (I used yellow crookneck squash grated in food processor)
1 cup walnuts (about 3 ounces), toasted and coarsely chopped

1 cup raisins


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts and raisins.
Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature or frozen up to 2 months, in airtight containers.
To finish, use an offset spatula to spread cupcakes with frosting (or dust with confectioner’s sugar). Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Cream Cheese Frosting

from Martha Stewart Cupcakes

(Reduce this by half and you’ll still have enough to frost the cupcakes)

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioner's sugar, sifted
1/4 teaspoon pure vanilla extract

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using bring to room temperature, and beat on low speed until smooth again.