Zucchini Ginger Cupcakes

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup confectioners sugar 
• 8 oz cream cheese softened
• 1.8 oz crystallized ginger coarsely chopped
• 2 large eggs lightly beaten
• 2 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.8 cup mild honey 
• 0.8 cup mild olive oil 
• 0.5 teaspoon orange zest fresh finely grated
• 1 teaspoon salt 
• 2 tablespoons butter unsalted softened
• 1 teaspoon vanilla 
• 2 cups coarsely zucchini grated (2 medium)

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• hand mixer
• skewers
• muffin liners

Directions

1. Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
2. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
3. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
4. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
5. Cool in pan on a rack 10 minutes.
6. Remove cupcakes from pan and cool completely, 1 hour.
7. Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
8. Frost tops of cooled cupcakes.