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Zucchini Cupcakes With Tangy Buttercream Frosting

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Zucchini Cupcakes With Tangy Buttercream Frosting

Ingredients

  • 3 cups bleached cake flour, such as softasilk
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon fine salt
  • 4 large eggs, at room temperature
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 14 ounces zucchini (about 3 to 4 medium zucchini), ends trimmed and grated on the large holes of a box grater (about 3 cups)
  • 4 sticks (1 pound) unsalted butter, at room temperature
  • 1 3/4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1 cup plain whole-milk greek yogurt, at room temperature
  • 3/4 cup toasted pecans, finely chopped
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Published 2014-09-09 15:44:26 (2 years ago).

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