Zucchini Cupcakes with Cream Cheese Frosting

Ingredients

• 2 tablespoons double-acting baking powder 
• 0.5 cup butter softened
• 1 cup coconut oil 
• 4 cups confectioners' sugar 
• 8 ounce cream cheese softened
• 3  eggs 
• 1.3 cups flour all-purpose
• 1 tablespoon ground cinnamon 
• 1 tablespoon vanilla extract 
• 1 cup walnuts chopped
• 2 cups sugar white
• 0.7 cup pastry flour whole-wheat
• 2 cups zucchini shredded

Equipment

• bowl
• oven
• wire rack
• hand mixer
• toothpicks
• muffin liners

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
2. Sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl.
3. Beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. Stir flour mixture into egg mixture until batter is well mixed. Fill prepared muffin cups with batter about half full.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
5. Beat cream cheese and butter together with an electric mixer in a bowl until smooth. Gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy.
6. Spread frosting over completely cooled cupcakes.