Sweet Zucchini Cupcakes

Can you tell I'm on a cupcake kick lately?  Frankly, this is the only way I can stand zucchini, and these were delicious.  The nuts made the cupcake in my opinion.  You could substitute chocolate chips as well. 

From marthastewart.com with my additions.

Cupcakes (makes 12)

1 1/2 cups all-purpose flour, (spooned and leveled)

            1 cup packed brown sugar

            2 teaspoons baking powder

            1/2 teaspoon ground cinnamon

            1/2 teaspoon salt

1/2 t. ground cloves (my addition)

1/2 t. nutmeg (my addition)

  1/2 cup coarsely chopped pecans or walnuts (I used almonds)

            1 zucchini (10 ounces), coarsely grated (1 1/2 cups)

            1/3 cup vegetable oil

            2 large eggs, lightly beaten

            1/2 teaspoon pure vanilla extract

.    Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.

.    In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt (also nutmeg and cloves). Mix in nuts.

.    In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).

.    Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.

Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

Cream Cheese Frosting

            4 tablespoons room-temperature unsalted butter

            4 ounces room-temperature bar cream cheese

            2 cups confectioners' sugar

            1/2 teaspoon pure vanilla extract

Directions

In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.