Ingredients

1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped

2 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon finely grated fresh orange zest

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

2 cups coarsely grated zucchini (2 medium)

3/4 cup mild olive oil

3/4 cup mild honey

2 large eggs, lightly beaten

1 teaspoon vanilla

For frosting

• 8 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/2 cup confectioners sugar
• 1 teaspoon vanilla
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon finely grated fresh orange zest
• Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners

Description

These Delicate, Lightly Spiced Cupcakes Are Reminiscent Of Carrot Cake. Grated Zucchini Makes Them Exceptionally Moist.

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