Zucchini Cupcakes with Maple Cream Cheese Frosting

I really like trader joe's for a lot of things, but sometimes I just want to buy one jalapeno or two zucchinis...not six!  They've actually started selling a lot more "single" items, like tomatoes and bell peppers, but when it comes to some things, they still sell bulk.  Which brings me to my abundance of zucchini and what to do with it.  I came across this recipe the other day and honestly, it was the frosting that sold me!  I mean come on, what doesn't taste good with cream cheese frosting slathered on it?
Two out of my three kids ate them up no problem.  They are really good fresh out of the oven even without the frosting...

Zucchini Cupcakes {slightly adapted from here}


INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 stick unsalted butter, melted
• 2 eggs, room temp.
• 1 tsp. pure vanilla extract
• 1/4 cup plain yogurt
• 1 cup zucchini, finely grated

1.  Pre-heat oven to 325 degrees.  Line a standard size muffin pan with 12 paper liners.  In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.  Set aside.  In a large bowl, whisk together the sugars and butter.  Add in eggs, one at a time incorporating well after each addition.  Stir in vanilla, yogurt and zucchini.

2.  Fold dry ingredients into the zucchini mixture, and divide evenly among muffin liners.  Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Let cupcakes cool in pan for about 10 minutes, then remove to wire rack.  

Maple Cream Cheese Frosting:

• 1 stick unsalted butter, at room temp.
• 8 ounces cram cheese, at room temp.
• 2 cups organic powdered sugar {It actually has a nice maple flavor to it}
• 3 Tbsp. pure maple syrup
• 1 tsp. pure vanilla extract

Mix all ingredients together with an electric mixer until smooth.  Makes a nice amount of frosting, so be sure to refrigerate any leftovers!